Wartime 1940’s Egg Salad – Lavender and Lovage

Wartime 1940’s Egg Salad – Good quaint 1940’s egg salad made with home made wartime salad cream, and dried eggs.

Served in Bridge Rolls on Woodsware Beryl Utility Crockery

Good quaint 1940’s egg salad (aka the egg mayonnaise) made with home made wartime salad cream, and dried eggs.

Disclaimer – I used what had been known as “shell eggs” through the battle, so contemporary eggs and not dried eggs.

Served on Woodsware Beryl, in bridge rolls, and a pot of camp espresso, plus the compulsory parsley garnish.

Bridge rolls had been so named as they had been served at bridge events, and often had easy fillings corresponding to:

• egg mayonnaise
• ham & tomato
• cheese & tomato
• potted meat or fish. 

With the rationing of oils and eggs, the posh of “salad cream” or salad dressing quickly turned a rarity.

With the rationing of oils and eggs, the posh of “salad cream” or salad dressing quickly turned a rarity.

The Ministry of Meals created recipes to assist fulfill the yearning for salad dressing, as follows:

Royal Dressing:

• 2 ounces of Nationwide Flour
• ½ pint milk or vegetable water  (the water remaining from cooking or steaming greens, cooled)
• 1 tablespoon vinegar
• Salt and Pepper & Sugar

Technique: With the nationwide flour and milk or vegetable water make a sauce thick sufficient to coat the again of a spoon. Beat within the sugar, pepper and salt.

Use this dressing to serve with eggs or uncooked vegetable salads.

The recipe for the Ministry of Meals Dried Egg Salad is shared beneath, with an alternativ equantity for contemporary eggs.

Culinary Notes

Royal Dressing:

2 ounces of Nationwide Flour
½ pint milk or vegetable water (the water remaining from cooking or steaming greens, cooled)
1 tablespoon vinegar
Salt and Pepper & Sugar

With the nationwide flour and milk or vegetable water make a sauce thick sufficient to coat the again of a spoon. Beat within the sugar, pepper and salt.
Use this dressing to serve with eggs or uncooked vegetable salads.

Wartime Word on Mayonnaise:

As a result of actual mayonnaise and eggs had been rationed, “eggless mayonnaise” was a standard staple. It was sometimes made by mashing a small, boiled, and peeled root vegetable (like potato) till silky, after which slowly whisking in vinegar, mustard, salt, and vegetable oil till it reached a creamy consistency. See recipe above.

Extra Wartime Recipes

Pin me for Later

Ministry of Meals Posters for Dried Eggs

Wartime 1940’s Egg Salad Recipe

Wartime 1940’s Egg Salad

Yield:
4

Prep Time:
20 minutes

Cook dinner Time:
10 minutes

Whole Time:
half-hour

Good quaint 1940’s egg salad (aka the egg mayonnaise) made with home made wartime salad cream, and dried eggs.

Disclaimer – I used what had been known as “shell eggs” through the battle, so contemporary eggs and not dried eggs.

Served on Woodsware Beryl, in bridge rolls, and a pot of camp espresso, plus the compulsory parsley garnish.

Bridge rolls had been so named as they had been served at bridge events, and often had easy fillings corresponding to:

• egg mayonnaise
• ham & tomato
• cheese & tomato
• potted meat or fish. 

With the rationing of oils and eggs, the posh of “salad cream” or salad dressing quickly turned a rarity.

The Ministry of Meals created recipes to assist fulfill the yearning for salad dressing, as follows:

Royal Dressing:

• 2 ounces of Nationwide Flour
• ½ pint milk or vegetable water  (the water remaining from cooking or steaming greens, cooled)
• 1 tablespoon vinegar
• Salt and Pepper & Sugar

Technique: With the nationwide flour and milk or vegetable water make a sauce thick sufficient to coat the again of a spoon. Beat within the sugar, pepper and salt.

Use this dressing to serve with eggs or uncooked vegetable salads.

The recipe for the Ministry of Meals Dried Egg Salad is shared beneath, with an alternativ equantity for contemporary eggs.

Components

• 4 reconstituted dried eggs (1 cup of powder blended with 2 cups of water, scrambled agency with out grease, then chilled and chopped) OR 4 contemporary eggs boiled
• 3 tbsp salad dressing or eggless mayonnaise
• Salt and freshly floor black pepper to style
• Slices of wholemeal or wheatmeal bread

Directions

1. Reconstitute and Cook dinner the Eggs: Combine the dried egg powder with water in line with your package deal directions. Cook dinner the combination in a flippantly greased pan over low warmth till agency. It will likely be denser than contemporary scrambled eggs. Take away, let cool, and finely chop.
2. Combine the Salad: Place the chopped, cooked dried eggs right into a mixing bowl.
3. Fold in Dressings: Stir within the salad dressing
4. Serve: Unfold generously between two slices of buttered wholemeal bread. 

Notes

Royal Dressing:

2 ounces of Nationwide Flour
½ pint milk or vegetable water (the water remaining from cooking or steaming greens, cooled)
1 tablespoon vinegar
Salt and Pepper & Sugar

With the nationwide flour and milk or vegetable water make a sauce thick sufficient to coat the again of a spoon. Beat within the sugar, pepper and salt.
Use this dressing to serve with eggs or uncooked vegetable salads.

Wartime Word on Mayonnaise:

As a result of actual mayonnaise and eggs had been rationed, “eggless mayonnaise” was a standard staple. It was sometimes made by mashing a small, boiled, and peeled root vegetable (like potato) till silky, after which slowly whisking in vinegar, mustard, salt, and vegetable oil till it reached a creamy consistency. See recipe above

Diet Data

Yield 4

Serving Measurement 1

Quantity Per Serving

Energy 119Whole Fats 9gSaturated Fats 2gUnsaturated Fats 7gLdl cholesterol 189mgSodium 167mgCarbohydrates 1gSugar 1gProtein 6g