Picnic
Egg salad with sardine mayonnaise
Egg salad with sardine mayonnaise, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil eight eggs hard, throw into cold water.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil eight eggs hard, throw into cold water;
- Make a cup of mayonnaise and rub into it four sardines that have been skinned and mashed to a paste.
- Halve the eggs, lay them on crisp lettuce leaves and pour a spoonful of the sardine mayonnaise over all.
Historical transcription
Source method
- 1
Boil eight eggs hard, throw into cold water; peel and lay in the ice. Make a cup of mayonnaise and rub into it four sardines that have been skinned and mashed to a paste. Halve the eggs, lay them on crisp lettuce leaves and pour a spoonful of the sardine mayonnaise over all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.