Egg Salad

Ingredients

• 3 dozen eggs until hard
• 3 teaspoonful salt
• }^ teaspoonful black pepper
• 3 tablespoonfuls olive oil
• 1 tablespoonful tarragon vinegar
• 1 tablespoonful onion juice
• 1 tablespoonful chopped parsley

Method

1. 1

   Shell the hard-boiled eggs and cut them into slices.

2. 2

   Pour the dressing over the hot eggs, made by stirring together salt, black pepper, olive oil, tarragon vinegar, onion juice, and chopped parsley.

3. 3

   Let it stand in a cold place for 2 hours before serving.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

^ dozen eggs until hard, shell them and cut them into slices and pour over them, while hot, the following dressing: Put in a soup plate 3^ teaspoonful salt and }^ teaspoonful black pepper, add 3 tablespoonfuls olive oil and stir until the salt is dissolved. Stir in 1 tablespoonful tarragon vinegar, 1 table- spoonful onion juice and 1 tablespoonful chop- ped parsle

Cook this with the app: pantry check, scaling, and the assistant.