Prune-and-Egg Salad a la Philadelphienne
From The Swedish, French, American cook book, 1918
Serves 4
A complete salad for lunch or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 439. The excerpt below is the record exactly as published.
Prune-and-Egg Salad a la Philadelphienne Salade de Pruneaux aux CEufs, a la Philadelphienne Hard-boiled white of egg, green pepper, tomato, cucumber, some prunes (cut in dices). Mix all together, put up in a pyramid 29S THE SWEDISH, FRENCH, shape and pour French dressing over it; all around put lettuce leaves with the stem to the salad, and on each put a stuffed prune that has been cooked for about ten minutes and stoned, stuffed with Philadelphian cream cheese ; add to a quarter pound cheese one table¬ spoon butte
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