Creamed Eggs and Pimentoes

Name: Creamed Eggs and Pimentoes
Ingredients: Six hard-boiled eggs cut in slices; one cup of cream sauce; one pimento chopped; one tablespoon of chopped celery tops or parsley; one-half teaspoon of salt; a dash of pepper

From Trinity cook book, 1925

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.

CREAMED EGGS AND PIMENTOES Six hard-boiled eggs cut in slices, one cup of cream sauce, one pimento chopped, one tablespoon of chopped celery tops or parsley, one-half teaspoon of salt and a dash of pepper

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