Wartime 1940’s Egg Salad – Good old fashioned 1940’s egg salad made with homemade wartime salad cream, and dried eggs.
Served in Bridge Rolls on Woodsware Beryl Utility Crockery
Good old fashioned 1940’s egg salad (aka the egg mayonnaise) made with homemade wartime salad cream, and dried eggs.
Disclaimer – I used what were called “shell eggs” during the war, so fresh eggs and not dried eggs.
Served on Woodsware Beryl, in bridge rolls, and a pot of camp coffee, plus the obligatory parsley garnish.
Bridge rolls were so named as they were served at bridge parties, and usually had simple fillings such as:
- egg mayonnaise
- ham & tomato
- cheese & tomato
- potted meat or fish.
With the rationing of oils and eggs, the luxury of “salad cream” or salad dressing soon became a rarity.
With the rationing of oils and eggs, the luxury of “salad cream” or salad dressing soon became a rarity.
The Ministry of Food created recipes to help satisfy the craving for salad dressing, as follows:
Royal Dressing:
- 2 ounces of National Flour
- ½ pint milk or vegetable water (the water remaining from cooking or steaming vegetables, cooled)
- 1 tablespoon vinegar
- Salt and Pepper & Sugar
Method: With the national flour and milk or vegetable water make a sauce thick enough to coat the back of a spoon. Beat in the sugar, pepper and salt.
Use this dressing to serve with eggs or raw vegetable salads.
The recipe for the Ministry of Food Dried Egg Salad is shared below, with an alternativ equantity for fresh eggs.
Culinary Notes
Royal Dressing:
2 ounces of National Flour
½ pint milk or vegetable water (the water remaining from cooking or steaming vegetables, cooled)
1 tablespoon vinegar
Salt and Pepper & Sugar
With the national flour and milk or vegetable water make a sauce thick enough to coat the back of a spoon. Beat in the sugar, pepper and salt.
Use this dressing to serve with eggs or raw vegetable salads.
Wartime Note on Mayonnaise:
Because real mayonnaise and eggs were rationed, “eggless mayonnaise” was a common staple. It was typically made by mashing a small, boiled, and peeled root vegetable (like potato) until silky, and then slowly whisking in vinegar, mustard, salt, and vegetable oil until it reached a creamy consistency. See recipe above.
More Wartime Recipes
- Wartime Gingerbread Carrot Cake
- Wartime Date and Walnut Loaf
- Wartime Eggless Fruit Cake (Vinegar Cake)
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Ministry of Food Posters for Dried Eggs
Wartime 1940’s Egg Salad Recipe
Wartime 1940's Egg Salad
Good old fashioned 1940’s egg salad (aka the egg mayonnaise) made with homemade wartime salad cream, and dried eggs.
Disclaimer - I used what were called “shell eggs” during the war, so fresh eggs and not dried eggs.
Served on Woodsware Beryl, in bridge rolls, and a pot of camp coffee, plus the obligatory parsley garnish.
Bridge rolls were so named as they were served at bridge parties, and usually had simple fillings such as:
- egg mayonnaise
- ham & tomato
- cheese & tomato
- potted meat or fish.
With the rationing of oils and eggs, the luxury of “salad cream” or salad dressing soon became a rarity.
The Ministry of Food created recipes to help satisfy the craving for salad dressing, as follows:
Royal Dressing:
- 2 ounces of National Flour
- ½ pint milk or vegetable water (the water remaining from cooking or steaming vegetables, cooled)
- 1 tablespoon vinegar
- Salt and Pepper & Sugar
Method: With the national flour and milk or vegetable water make a sauce thick enough to coat the back of a spoon. Beat in the sugar, pepper and salt.
Use this dressing to serve with eggs or raw vegetable salads.
The recipe for the Ministry of Food Dried Egg Salad is shared below, with an alternativ equantity for fresh eggs.
Ingredients
- 4 reconstituted dried eggs (1 cup of powder mixed with 2 cups of water, scrambled firm without grease, then chilled and chopped) OR 4 fresh eggs boiled
- 3 tbsp salad dressing or eggless mayonnaise
- Salt and freshly ground black pepper to taste
- Slices of wholemeal or wheatmeal bread
Instructions
- Reconstitute and Cook the Eggs: Mix the dried egg powder with water according to your package instructions. Cook the mixture in a lightly greased pan over low heat until firm. It will be denser than fresh scrambled eggs. Remove, let cool, and finely chop.
- Mix the Salad: Place the chopped, cooked dried eggs into a mixing bowl.
- Fold in Dressings: Stir in the salad dressing
- Serve: Spread generously between two slices of buttered wholemeal bread.
Notes
Royal Dressing:
2 ounces of National Flour
½ pint milk or vegetable water (the water remaining from cooking or steaming vegetables, cooled)
1 tablespoon vinegar
Salt and Pepper & Sugar
With the national flour and milk or vegetable water make a sauce thick enough to coat the back of a spoon. Beat in the sugar, pepper and salt.
Use this dressing to serve with eggs or raw vegetable salads.
Wartime Note on Mayonnaise:
Because real mayonnaise and eggs were rationed, "eggless mayonnaise" was a common staple. It was typically made by mashing a small, boiled, and peeled root vegetable (like potato) until silky, and then slowly whisking in vinegar, mustard, salt, and vegetable oil until it reached a creamy consistency. See recipe above
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 119Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 189mgSodium 167mgCarbohydrates 1gSugar 1gProtein 6g
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