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(Miss Cohen.)

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

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 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). 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

  1. 2 herrings, soaked in milk over night.
  2. 3 boiled potatoes, cut in very small dice.
  3. 2 tablespoonfuls of cucumber pickles, chopped fine.
  4. 1 tablespoonful of capers, chopped fine.
  5. 2 small boiled beets, cut fine.
  6. 1/2 a pound (1 cup) of cold roast chicken, cut fine.
  7. 1/2 a pound (1 cup) of boiled tongue, cut fine.
  8. 2 apples, pared and finely chopped.
  9. 2 carrots, cooked and finely chopped.
  10. 1 celery root, cooked and chopped.
  11. 1/2 a cup of pecan nuts, broken fine.
  12. A little onion juice.
  13. Method.--Mix the ingredients together thoroughly;
  14. add mayonnaise to moisten well.
  15. Serve on a flat dish.
  16. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions;
  17. fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg.
  18. Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.