Old Fashioned Egg and Olive Sandwiches

Egg and Olive Sandwich on plate

HAPPY EASTER!

A few days ago, I colored hard-boiled eggs with my grandchildren. We had lots and lots of fun coloring and decorating the Easter eggs, but we ended up with lots of them. I then needed to figure out how to use all those eggs, which (me being me) sent me to my hundred-year-old cookbooks.

I found two versions of recipes for Egg and Olive Sandwiches, and concluded that they must be good if the cookbook author liked them enough to provide two options. Here are the original recipes:

Egg and Olive Sandwich Recipes — Source: The New Winston Cook Book of Guaranteed Recipes

I decided to make the first option. The Egg and Olive Sandwiches were wonderful. The egg salad was nicely seasoned, and the olives added additional zest and tanginess.

The recipe does not say whether green or black olives should be used. I decided to go with green olive that were stuffed with pimento. The recipe also does not provide guidance regarding the amounts of olive oil, vinegar, salt, and pepper. I used 1/4 teaspoon salt, 1/8 teaspoon pepper, about 2 1/2 tablespoons olive oil, and 2 1/2 tablespoons of vinegar. When I made this recipe, I tasted the egg mixture after putting in a little vinegar and thought it seemed a bit bland, so added a little additional vinegar to make it tangier. Similarly, the original amount of olive oil and vinegar that I used was insufficient to make the mixture cling together, so I added a little more.

Here’s the recipe updated for modern cooks:

Egg and Olive Sandwiches

Servings: 2 - 4 sandwiches
Time: 10 minutes
Difficulty: easy
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4 hard-boiled eggs

1/4 teaspoon salt (If the olives are very salty, use a little less salt.)

1/8 teaspoon pepper

2 1/2 tablespoons olive oil + more, if needed

2 1/2 tablespoons vinegar + more, if needed

2 tablespoons chopped green stuffed olives

bread slices

butter, if desired

Step 1. Mash or finely chop the hard-boiled eggs.

Step 2. Add the salt, pepper, olive oil, and vinegar; stir to combine.

Step 3. Taste the egg mixture. If it does not taste as tangy as desired, add a little more vinegar. If the mixture is not clinging together, add a little additional olive oil and vinegar.

Step 4. Stir in the chopped olives.

Step 5. Spread on slices of bread (buttered, if desired), and top with additional slices of bread.

http://www.ahundredyearsago.com

Old-fashioned Potato and Egg Salad

Potaot and Egg Salad in bowl

Memorial Day doesn’t seem complete without Potato Salad – and the best Potato Salads contain hard-boiled eggs, so I was thrilled to find a hundred-year-old recipe for Potato and Egg Salad.

The Potato and Egg Salad was delightful with crunchy celery and chopped pickles – but what made the salad really special was the dressing. The dressing was made with whipped cream and vinegar – and was amazingly light compared to the usual mayonnaise dressing. The whipped cream dressing takes a little longer to make than mayonnainse dressing, but it was well worth the extra effort

Here’s the original recipe:

I didn’t have any onion juice, so substituted 1 tablespoon chopped onions.

Here’s the recipe updated for modern cooks:

Potato and Egg Salad

Time: 30 minutes
Difficulty: moderate
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2 cups cold boiled potatoes, cut into 1/2 inch cubes

1 cup celery or cabbage, chopped (I used celery.)

2 or 3 hard-boiled eggs, chopped (I used 2 large hard-boiled eggs.)

2 tablespoons pickle, chopped (I chopped several Bread and Butter Pickle slices.)

2 tablespoons green pepper or pimento, chopped (I used green pepper.)

1 tablespoon parsley, chopped

1 tablespoon onions, chopped

cream dressing, see below

If desired, lettuce or cabbage leaves

Put the cubed potatoes, celery or cabbage, chopped eggs, chopped pickle,, green pepper or pimento, parsley, and onions in a mixing bowl and gently stir to combine. Chill in refrigerator. Just before serving, add Cream Dressing and gently stir until the potatoes and other ingredients are evenly coated with the dressing. If desired, serve on lettuce or cabbage leaves.

Cream Dressing

2 teaspoons flour

1 teaspoon salt

1 teaspoon mustard

1 1/2 teaspoons powdered sugar

dash cayenne (red) pepper

1 teaspoon butter

1/3 cup vinegar

1 egg yolk, beaten

1/2 cup whipping cream

Put the flour, salt, mustard, powdered sugar, cayenne pepper, and butter n a saucepan or double boiler, and gradually add vinegar while stirring constantly. Using medium heat, cook until thickens while stirring constantly. Put a a spoonful of the hot mixture in the bowl with the egg yolk, and immediately stir rapidly; then add the mixture to the mixture in the saucepan or double boiler while stirring rapidly. Continue stirring and cook for 1 minute. The mixture will be very stiff. Put in a small bowl and cool in refrigerator.

Shortly before serving, whip the cream until it is stiff. Add the cooled vinegar mixture, and beat until smooth.

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Daisy Salad

Happy Easter

Extra hard-boiled eggs in the refrigerator? Here’s a fun way to use them.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Daisy Salad

Servings: 3-4
Time: 30 minutes
Difficulty: moderate
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4 hard-boiled eggs

2 cups shredded lettuce

French salad dressing

Grated onion, if desired

Cut the eggs in half length-wise and remove the yolks. Cut the whites into narrow strips; and, mash the yolks. (I mashed them with a fork. Another way to mash them would be to force them through a strainer.) Put a teaspoon of the yolk in the center of each plate, and arrange the strips of egg white around the mashed yolk to make it look like a daisy. (When I made this recipe, it took a little more than one egg for each daisy. I had left-over yolk.) Put shredded lettuce around the daisy. Serve with French salad dressing. If desired add a little grated onion to the French dressing before serving.

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