Deviled Egg Salad Sandwich – 1913 Style

I like to read old cookbooks. One of the things I find interesting about old recipes is that so many do not contain a list of ingredients followed by instructions. You need to read through the recipe’s “how to” and extract a list of ingredients from the instructions. Even then, measurements are often “assumed” – case in point would be the recipe below. The instructions were all I had to go by. It was through simple trial and error that I was able to get at lease some “measurements”. Sometimes when using old recipes, I’ve had to google the instructions to refine them a bit – terms such as “kitchen spoonful”, or “saltspoon”, quick or slow oven, finely pulverized sugar – were once foreign to me. A slow oven is around 300-325 degrees, while a quick oven is around 400-425, and a very quick oven is around 450.  A saltspoon equates to about 1/4 teaspoon by today’s standards, while a kitchen spoon is about 1 tablespoon. As for pulverized sugar, that’s a gimme – powdered sugar!

One of the things I like about old cookbooks is that they contain recipes long since forgotten. Some for good reason – such as Vinegar Pie! Others are worth keeping – boiled frosting is a good example. And then there are things we simply don’t think about today – placing a cake in front of an open window to cool. Think about it – you’ve just baked a cake, and the kitchen is warm from the oven. What better way to cool the cake (and the kitchen) than to open a window?

Deviled Egg Salad Sandwich – 1913 Style
6 Eggs, Hard-Boiled
Olive oil
Wine Vinegar
Salt & Pepper to taste
¼ teaspoon French mustard
2 Drops Tabasco sauce
3-4 Tablespoons mayonnaise
Lettuce Leaves (Optional)
Bread, lightly toasted
Dill pickle spears for garnish (Optional)

Peel some boiled eggs, then separate the yolks and whites.

Mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of hot sauce.

Now chop the whites of the eggs until they are a fine yet coarse mixture. Place them with the yolk paste. Add mayonnaise and mix well until spreadable.  Adjust seasonings if necessary.

Spread egg mixture on lightly toasted bread, crusts removed. Quarter to create triangle shapes.

Personally, I like to make my egg salad sandwich with green leaf lettuce for color and “crunch”, then serve them up with a nice, crisp pickle spear. These little sandwiches would also be a nice “old-fashioned” addition to an afternoon tea.

To Boil Eggs: Place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice-cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk.

Once eggs have cooled enough to handle, gently roll on countertop to “crack” shell. Return to water and soak for about 20 minutes. The water will seep under shell and make peeling easier.

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