Golden Ball Salad
From The Twin-city housewife, 1920
Serves 9
Serves eight to ten.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Golden Ball Salad Make tomato aspic, adding red coloring matter to make pretty color. Mold in any small shape desired. Hard boil one dozen eggs, mash yolks fine with one can pimento cheese, and mold into balls two- thirds the size of egg yolks. Put whites through potato masher. At - serving time unmold aspic and set each on lettuce leaves. Sprinkle lettuce thickly with chopped whites. (A little cucumber minced fine and added to whites is delicious). Set four or five of the little golden eggs around the base of the jelly. Between the balls put mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.