Recipes

Cheese and Egg Dressing

Army TM10-412 · Salad

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 476 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Add 7 mess kit spoons chopped parsley, 7 mess kit spoons chopped pimiento, 1 pint (⅔ mess kit cup) chopped American cheddar cheese and 8 hard-cooked eggs to recipe for French dressing.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 476, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.

Getting the egg itself right: Eggs, Cooking by Temperature (Sous Vide, Induction, Steam) — what to set on a sous vide stick, an induction hob, a steamer or the Evoloop cooker, and which yolk each one gives you.