Egg Salad No. 2
From The art of cookery, 1899
Serves 4
Cresses or nasturtium leaves may be used instead of celery or lettuce.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 128. The excerpt below is the record exactly as published.
Egg Salad No. 2. — Hash the whites and yolks of hard- boiled eggs separately. Mix lightly together, and to two cups of ^%% add one cup of celery, or one cup of white stems of lettuce
Cook this with the app: pantry check, scaling, and the assistant.