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Egg Salad No. 2 (1915) Recipe

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This recipe for Egg Salad No. 2 (1915) is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Directions:
Directions:
"Boil six eggs and cut them in halves, remove the yoks and rub them to a paste with three tablespoonfuls of minced ham or chicken, ten drops off onion juice, one saltspoonful mustard, one tablespoonful of melted butter, one-half teaspoonful paprika and salt to taste. Place the mixture in the whites of the eggs and arrange them on lettuce leaves. Serve with a French or boiled dressing."
Personal Notes:
Personal Notes:
From "Recipes for Salads, Dressings, Sauces and Sandwiches" by Marie J.O'Bryan
Copyright 1915 by Daro Publishing

 

 

 

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