Egg Salad

Ingredients

• Boil the eggs twenty minutes
• two eggs well beaten
• half a teaspoonful of dry mustard
• three tablespoonfuls of rich, sweet cream
• one tablespoonful of salt
• one teaspoonful of pepper
• two tablespoonfuls of olive oil
• one and a half tablespoonfuls of vinegar

Method

1. 1

   Peel and cut the boiled eggs in half, remove yolks and cream them.

2. 2

   Boil the mixture of beaten eggs, mustard, cream, salt, pepper, olive oil, and vinegar until thick.

3. 3

   Mix with yolks, fill whites, and serve cold with mayonnaise.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 22. The excerpt below is the record exactly as published.

Boil the eggs twenty minutes. Peel off the shells and cut the eggs in half lengthwise. Remove the yelks, put in a bowl and cream. Take two eggs well beaten, half a teaspoonful of dry mustard, three tablespoonfuls of rich, sweet cream, one tablespoonful of salt, one teaspoonful of pepper, two tablespoonfuls of olive oil, and one and a half tablespoonfuls of vinegar. Boil all until very thick and mix with the cooked yelks. Fill the whites, and when cold serve with mayonnaise. SALAD DRESSINGS. MAYONNAISE No. 1. Yelk of 1 hard-boiled egg. 1 teaspoonful of mustard. Salt and pepper to taste. Yelk of 1 raw egg, well beaten. J of small bottle olive oil. Vinegar to taste. White of 1 egg beaten stiff and dry. Rub the yelk of hard-boiled egg through a fine sieve until smooth; add to that the mustard, salt, pepper, raw yelk, well beaten. Then add the oil, and next the vinegar slowly, lastly the raw white of egg. SALADS. 73 MAYONNAISE No. 2 (Cooked). Yelks of two eggs, well beaten, four tablespoonfuls of vinegar. Boil until thick, and stir in one heaping table- spoonful of butter or olive oil. When cold, add half a teaspoonful of salt, half a teaspoonful of dry mustard

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