dairy-freenut-free
Eclairs Filled with Salad
From Atlanta women's club cook book, 1921
Serves 4
Mrs. T. W. Hardwick, Wife of Georgia's Governor
Presented as published in 1921. 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
- 1/4 cup shortening
- 1/2 cup boiling water
- 1/2 cup flour
- 2 eggs
- one boneless sardine
- 1/3 chopped hard-boiled egg
- two tbl. spoons Mayonnaise
Method
Mix the ingredients; bake, cool, cut into eclairs 4 inches long and 1/2 inches wide.
Split the eclairs; line with lettuce leaf; fill each eclair with sardine mixed with chopped hard-boiled egg and mayonnaise.
Nutrition per serving
296Calories
7 gProtein
17 gCarbs
22 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 5. The excerpt below is the record exactly as published.
ECLAIRS FILLED WITH SALAD (FROM GEORGIA.) 14 cup shortening. V2 cup boiling water. 1/2 cup flour. 2 eggs. Mix the ingredients ; bake, cool, cut into eclairs 4 inches long and % inches wide. Split the eclairs; line with lettuce leaf; fill each eclair with one boneless sardine mixed with 1/3 chopped hard- boiled egg and two tbl. spoons Mayonnaise. Mrs. T. W. Hardwick, — Wife of Georgia's Governor. Atlanta, Georgia. JELLIED APPLE SALAD. 1 cup diced apples. 2 tbls. sugar. 1/4 cup diced celery. 1/3 cup lemon juice. l/i cup chopped figs. 14 t-spoon salt. 2 tbls. gelatine. 2 red pimentos, cut in small 1/4 cup cold water. strips. 1 and 1/2 cups boiling wate
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