Egg Salad
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 486. The excerpt below is the record exactly as published.
Egg Salad. — Bon eight eggs hard, chop the yolks and whites separately ; put a little salad
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