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Egg Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
621Calories
39 gProtein
2 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein39 g
Carbohydrates1.9 g
Fiber0.8 g
Sugars0.7 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat18 g
Cholesterol314 mg
Sodium890 mg
Potassium400 mg
Calcium56 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus345 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C4.1 mg
Vitamin A147 mcg
Vitamin E4.2 mg
Vitamin K15 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate39 mcg
Choline250 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 45. The excerpt below is the record exactly as published.
EGG SALAD. L. E. M.,— Cut hard boiled eggs in half, mash yolks smooth and add equal bulk canned deviled chicken, moisten with mayonnaise dressing, shape into balls, fill center of egg and press together and keep on ice. When ready to serve lay whole eggs in a circle on a nest of crisp lettuce leaves with dressing heaped in center. Garnish with • capers and nasturtium leaves and blossoms
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