Deviled Egg Salad
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- Hard boil two eggs and then remove the shells and cut open the length of the egg.
- Remove the yolks and then rub through a fine sieve and add One-half teaspoon of mustard, One-quarter teaspoon of paprika, One teaspoon of grated onion, One teaspoon of finely minced parsley, One-half teaspoon of salt, Three tablespoons of mayonnaise.
- Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk.
- Now place each white or one-half egg in the nest of lettuce and place around the egg Six cooked string beans, One slice of tomato, cut in two, Two thin slices of onion, and garnish with two tablespoons of Russian dressing.