***This post is for the WW2 Ration Cook-in (#wwiirationcookin on Instagram). We're stuck at home but that doesn't mean we aren't working! For the next 7 days we will be attempting a new ration recipe from World War 2. Be sure to check out @victorykitchenpodcast, @history.in.the.kitchen, and @missfashionistageek on Instagram to see what they cook up this week.***
Today's prompt was "Lunch." There's not too much to this recipe to the point I was considering not writing a post but thought this is one recipe that might help people scrambling to make meals without being about to restock their normal foodstuffs.
We had this with a little bit of black pepper on unbuttered wheat toast. It was very tasty and decided we would eat this under normal circumstances. Wheat bread was pushed during the war as more nutritious.
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| The Maritime Cookbook (Montreal) 1939 |
Ingredients:
- 2 Eggs, Hard Boiled
- 12 Stuffed Olives
- Mayonnaise
Instructions:
Chop the hard boiled eggs and olives together. Add a spoonful of mayonnaise or enough to wet the mixture. Serve sandwiched between slices of buttered bread.
Looks delicious! I was thinking the flavor of this could change depending on the type of olives used. Castelvetrano olives would be amazing in this!
ReplyDeleteDefinitely!
DeleteI grew up eating this and continue to use this recipe as my go to for egg salad.
ReplyDelete