Bird’s Nest Salad

Name: Bird’s Nest Salad
Ingredients: Shred white cabbage very fine; the unbroken yolk of a hard-boiled egg; dress with mayonnaise; garnish with pimolas; the whites of the eggs chopped fine

From The Raleigh cook book, 1907

Serve chilled.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Bird’s Nest Salad.—Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard-boiled egg; dress with mayonnaise and garnish with pimolas and the whites of the eggs chopped fine

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