Boiled Eggs
From The Twin-city housewife, 1920
Serves 10
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 72. The excerpt below is the record exactly as published.
Boiled Eggs Soft: Put eggs into a saucepan of boiling water, put on back of stove, or where water will keep hot, and let cook for ten minutes. Hard: Put eggs in saucepan of boiling water and put where the water will keep very hot, but not boil. Cook one-half hour
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