Luncheon Egg Salad
A historical recipe from International Harvester Refrigerator Recipes, by Irma Harding (1950).
A historical recipe
International Harvester Refrigerator Recipes, by Irma Harding (1950). Project Gutenberg eBook #65793.
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 International Harvester Refrigerator Recipes, by Irma Harding (1950). Digitised by Project Gutenberg, eBook #65793 (https://www.gutenberg.org/ebooks/65793). 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
- ¾ cup mayonnaise
- 1½ cup chili sauce
- ½ teaspoon Worcestershire sauce
- 12 hard cooked eggs
Method
- 12 hard cooked eggs 2 envelopes unflavored gelatin ½ cup cold water 1 cup boiling water 1 cup mayonnaise 1½ teaspoons salt ⅛ teaspoon pepper 1 tablespoon lemon juice 3 tablespoons chopped green pepper 2 tablespoons chopped pimiento 2 drops tabasco Soften gelatin in cold water, dissolve in boiling water.
- Put hard cooked eggs through a sieve or ricer.
- Add gelatin, mayonnaise, salt, pepper, lemon juice, green pepper, pimiento and tabasco.
- Pour salad mixture into mold.
- Chill until firm and serve with Mock Russian Dressing.
- Yield: 10 servings.
- MOCK RUSSIAN DRESSING: Mix thoroughly ¾ cup mayonnaise, 1½ cup chili sauce and ½ teaspoon Worcestershire sauce.