Egg Salad

Ingredients

• To three eggs well beaten
• two tablespoons of sugar
• one tablespoon butter
• one tablespoon prepared mustard
• one teaspoon salt
• a little white pepper
• a little red pepper
• one cup vinegar
• two or three tablespoons olive oil
• one cup of whipped cream

Method

1. 1

   Beat the eggs well, then add sugar, butter, mustard, salt, white pepper, and red pepper.

2. 2

   Heat vinegar and add to the mixture.

3. 3

   Cook until nearly cold, then slowly add olive oil.

4. 4

   When ready to serve, add whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 44. The excerpt below is the record exactly as published.

To three eggs well beaten; add two tablespoons of sugar, one tablespoon butter, one tablespoon prepared mustard, one teaspoon salt, a little white pepper, a little red pepper. Heat one cup vinegar and add to above mixture. Cook, when nearly cold; add slowly two or three tablespoons olive oil. When ready to serve add one cup of whipped cream. NO. 20. COMBINATION TOMATO SALAD. Mrs. J. E. H. Wright, N. Cacumonga, Cal.— Six large tomatoes, three small cucumbers, one stalk celery, two heads crisp lettuce. Pour boiling water over tomatoes, then plunge into cold water and peel carefully; scoop out insides without breaking the shell; chop fine the peeled cucumbers and celery; make a French dressing of two tablespoons olive oil, one of vinegar, salt and pepper; mix with chopped vegetables; make a rich mayonnaise dressing with yolks of two eggs; one-half pint olive oil; drop oil slowly into eggs, stirring all the time until very thick; add juice of one lemon, salt, cayenne pepper and few drops of Worcestershire sauce, just be- fore serving; trim salad bowl with lettuce; place tomatoes on it and fill them with chop- ped mixture; put one teaspoon mayonnaise on each and add to each a nasturtium blossom. NO. 21. CREAM POTATO SALAD. Mrs. Bertha S. Morris, 1016 Georgia street. — Boil six good-sized potatoes in their jackets, peel and slice in dish with two hard-boiled eggs, five or six pieces of celery, one onion and two sprigs parsley cut fine, pepper and salt a lit- tle, mix all together and then cover with the following dressing: Half cup of vinegar put on the stove to boil with piece of butter size of egg, beat up two eggs, add the hot vine- gar, beating the eggs all the time, then add teaspoonful mustard and sugar and a speck of red pepper wetted with a little cold water, then set on stove and stir until it begins to thicken, beat half cup, of cream into it when cool. NO. 22. CUCUMBER SALAD. Mary E. Benkert, 2180 W. Adams street.— Select six firm, even-shaped cucumbers, cut in two lengthwise, remove centers and put shells on ice until ready to serve. Chop centers, not too fine, and mix with a dressing made by mixing one teaspoonful each of sugar, salt, mustard and flour; add one-half cup of sweet cream and one well-beaten egg; cook in double boiler, stirring well; when heated add one- half cup vinegar, slowly; when it thickens, remove from fire and cool. When ready to serve mix with the chopped centers, put in the shells and serve on crisp lettuce leaves. NO. 23. CUPID TRIUMPH SALAD. Miss W., Glenwood Tavern, Riverside.— Peel and separate divisions, lengthwise, of an orange of medium size. Cut from inner side or eacn section enough to make crescent of equal widtn in all parts on a lettuce leaf; arrange tnese pieces to form a ring, this forming the "wed- ding ring." Then form outside this ring an- other of somewhat narrower width at the top of the outer ring; place the rind of a kumquat orange, divide to form prongs for a setting made of the thick part of a bunch of celery; cut to form a diamond, and you have the en- gagement ring. Fill the inner circle with celery chopped fine, with mayonnaise dressing. Hearts cut from slices of pickled beets may be scattered about the dish if desired. NO. 24. DELICIOUS WINTER SALAD. E. A. L., 1929 Ocean View avenue.— Pare four 28 COOKING AND OTHER RECIPES. juicy sweet oranges; peel off every bit of the. white inner skin; pull the lobes apart andlj cut each into four pieces. Scald a cupful of \ English walnut kernels; strip away the t>lt- - ter skin and let the kernels get dry and cold. Mix with the bits of orange; set on tiie ice for an hour; heap in a glass dish lined with lettuce and serve with cream dressing; one egg, three tablespoonfuls vinegar, one ta- blespoonful sugar, one-half cup milk, two tablespoonfuls butter, one-half tablespoonrul mustard, one tablespoonful salt, sprinkle of Cayenne. Beat the egg; add to it the butter (slightly melted,) the dry ingredients and vinegar and milk; put into a double boiler and stir over boiling water till thickens; set away to cool. NO. 25. DUCK AND ORANGE SALAD. Helen M. Magee, 122 North Johnson street.— Arrange a bed of chicory or celery leaves, with celery stalks sliced into one-quarter-inch pieces on a salad dish, and lay slices of cold roast duck down the center. On each side arrange slices of sour orange peeled. Garnish the ends of the dish, (but not on the saiad) with shreds of orange peel. For three oranges and a pint of duck mix one-quarter teaspoon- fu] salt, dash of pepper and one-half cup oil. Pour on salad, mix and serve. Suitable for luncheon party or chafing dish supper. NO. 26. EGG SALAD

Cook this with the app: pantry check, scaling, and the assistant.