Celery Salad Sandwiches
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Credit
From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
- one head of celery
- a half teaspoonful of salt
- a dash of pepper
- a teaspoonful of mayonnaise dressing
- four eggs
Method
- Put four eggs into warm water;
- bring to the boiling point, and keep there, without boiling, for fifteen minutes.
- Take the white portion from one head of celery;
- wash and chop it very fine.
- Remove the shells from the hard-boiled eggs, and either chop them very fine or put through a vegetable press, and mix with them the celery;
- add a half teaspoonful of salt and a dash of pepper.
- Butter the bread before you cut it from the loaf.
- After you have a sufficient quantity cut, put over each slice a layer of the mixed egg and celery;
- put right in the center of this a teaspoonful of mayonnaise dressing, and sort of smooth it all over.
- Put two pieces together and press them lightly.
- Trim off the crusts, and cut the sandwiches into pieces about two inches wide and the length of the slices.
Plating
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