Egg Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 315. The excerpt below is the record exactly as published.
EGG SALAD. — Take the required num'ber of cold, hard-boiled eggs, slice thin, and lay on lettuce leaves or run the whites and yolks separately through a food press and place a layer of the whites on the lettuce leaves and then a layer of yolks, and cover with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.