Egg Salad
From The Toronto Cook Book, 1915
Serves 4
Serve small balls of cottage cheese with the salad.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. 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 fine. Arrange a bed of cresses on a dish. Make nests of the whites, and put one whole yolk 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.