vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
From The Landmarks club cook book, 1903
Serves 4
A simple yet elegant salad.
Presented as published in 1903. 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
Nutrition per serving
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories26 kcal
Protein1.1 g
Carbohydrates5.1 g
Total Fat0.1 g
Sodium24 mg
Potassium209 mg
Calcium21 mg
Iron0 mg
Magnesium9.5 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.
EGG SALAD. Cover a platter with lettuce, using only the little yellow leaves. Boil eggs until hard, but not long enough so that the yolks will turn dark. Use eggs in proportion to number of persons to be served. Spread mayonnaise over the lettuce
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