Egg Salad
From The Twin-city housewife, 1920
Serves 2
Finely minced chicken or other meat may be added to yolks.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 36. The excerpt below is the record exactly as published.
Egg Salad Boil eggs for forty-five minutes, plunge in cold water and re- move shells. Cut in halves lengthwise. Mash yolks, moisten with mayonnaise, and refill whites. Arrange on a bed of lettuce
Cook this with the app: pantry check, scaling, and the assistant.