Egg Salad

Ingredients

• 3^ dozen eggs
• 3^ teaspoonful salt
• ½ teaspoonful black pepper
• 3 tablespoonfuls olive oil
• 1 tablespoonful tarragon vinegar
• 1 tablespoonful onion juice
• 1 tablespoonful chopped parsley

Method

1. 1

   Boil eggs until hard, shell and slice them.

2. 2

   Pour over dressing made from salt, pepper, olive oil, tarragon vinegar, onion juice, and parsley.

3. 3

   Chill for 2 hours before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

Egg" Salad — Boil 3^ dozen eggs until hard, shell them and cut them into slices and pour over them, while hot, the following dressing: Put in a soup plate 3^ teaspoonful salt and }^ teaspoonful black pepper, add 3 tablespoonfuls olive oil and stir until the salt is dissolved. Stir in 1 tablespoonful tarragon vinegar, 1 table- spoonful onion juice and 1 tablespoonful chop- ped parsle

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