Egg Salad
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Serve small balls of cottage cheese with the salad.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 186. The excerpt below is the record exactly as published.
Egg Salad. — Boil six eggs twenty minutes. Cut the whites in thin slices, or chop them very tine. Arrange a bed of cresses on a dish. Make nests of the whites, and put one whole j-olk in the centre of each nest ; or rub the yolks through a fine strainer over the whites. Sprinkle a French dressing
Cook this with the app: pantry check, scaling, and the assistant.