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Public Domain Recipes
A Delicate Cake
cegoh (Pixabay License).

Egg Salad

Ingredients

Directions

  1. Cut eggs in rather thick slices.
  2. Whip cream and add to mayonnaise and parsley.
  3. Place the toast in a salad bowl.
  4. Over this place a layer of lettuce, a layer of mayonnaise and a layer of egg.
  5. Then another layer of lettuce, mayonnaise and egg.
  6. Garnish with beets and paprika.

Other Information

Author: Person.Eleanor Boardman Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: egg, bread, beet, parsley, caper, mayonnaise, cream

Equipment: measuring spoons, knife, egg beater

See Also

Beet And Apple Salad

Beet And Apple Salad

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad • avoirdupois • apple, egg, beet, salad dressing, nut, parsley • measuring cups, measuring spoons, knife

Dutch Potato Croquettes

Dutch Potato Croquettes

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Side • potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal • measuring cups, measuring spoons, stove, pot, knife

Potato Filling For Fowl

Potato Filling For Fowl

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper • measuring cups, measuring spoons, stove, pot

Crab Meat Rolls

Crab Meat Rolls

by: Mrs A E Young • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood • crab, salt, celery, paprika, egg, bread, mayonnaise • measuring cups, measuring spoons, knife

Eggs in Double Cream

Eggs in Double Cream

by: Denver Gas and Electric Co, Katherine Newsbury, Helen Parker Headden • A Book of Hints on the Art of Cooking (1907-01-01)

Side • avoirdupois • egg, cream, salt, sherry, toast, parsley • measuring cups, measuring spoons, double boiler