Egg Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 88. The excerpt below is the record exactly as published.
EGG SALAD. Mrs. C. M. Oould, Bay Side, Long Island. Take as many eggs as needed, boil until hard, take out the yolks carefully, chop the whites. Arrange lettuce leaves or cress on a dish, making nests of the whites of the eggs; put one whole yolk in each nest Pour French dressing over them.
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