Egg Salad
From The Central cook book, 1924
Makes three salads. Recipe by Miss Lournn Murcuison.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 18. The excerpt below is the record exactly as published.
Egg Salad Cut the white of three hard-cooked eggs lengthwise in strips one-fourth inch thick. Arrange these on lettuce leaves as the petals of a flower. Mix half the yolks with an equal amount of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.