Egg Salad
From The Dudley book of cookery and household recipes, 1909
Serve the salad without stirring until ready to serve.
Presented as published in 1909. 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
300Calories
1 gProtein
1 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein0.6 g
Carbohydrates0.9 g
Fiber0.2 g
Sugars0.1 g
Total Fat33 g
Saturated Fat20 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol85 mg
Sodium2397 mg
Potassium25 mg
Calcium18 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline6.1 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 41. The excerpt below is the record exactly as published.
wo eggs for ten or twelve minutes so that the yolks may become quite hard when cold. Rub them through a coarse sieve with a wooden spoon and mix them with a tablespoon of water or cream and then add two tablespoons of fine flask oil or melted butter. Mix and add by degrees a teaspoon of salt and the same quantity of mustard, mix till smooth and then incorporate with the other ingredients about three tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.