Deviled Eggs

Ingredients

• one dozen eggs
• half a teaspoonful of mustard
• a generous teaspoonful of Worcestershire sauce
• salt to taste
• cayenne pepper to taste

Method

1. 1

   Boil eggs hard, cut in halves, remove yolks.

2. 2

   Mix yolks with mustard, salt, cayenne, and Worcestershire sauce.

3. 3

   Fill whites with mixture and serve on lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

DEVILED EGGS. BY MISS L. S. SWAN. (Sister-in-law of Senator Morrill, of Vermont.) 5OIL one dozen eggs hard, remove the shells and cut in halves lengthwise. Take out the yolks, mix them to a smooth paste with half a teaspoonful of mustard, salt and cayenne pepper to taste, and a generous teaspoonful of Worcestershire sauce. Fill the whites with this mixture and serve on a bed of lettuce leaves, which should be carefully selected. Q&p.&r.K/^ Owcxsv^ 92 STATESMEN'S DISHES; BROILED TOMATOES. BY MRS. N. P. BANKS. (Wife of Representative from Massachusetts.) ^UT them in half flatwise ; put them skin down on a hot iron for a few minutes ; season with a very little pepper, salt and sugar. Have slices of bread toasted a nice brown, and buttered ; lay on them the broiled tomatoes, put half a teacup of cream into the dish around the toast, and set in the oven a few minutes before serving. OAfy (s %**a4sCo AND HOW TO COOK THEM. 93 MASHED POTATOES. BY MES. R. P. BLAND. (Wife of Representative from Missouri.) ijABE the potatoes, cut into pieces and place immediately in cold water. Peachblow best. Take them out when prepared and turn on boiling water. Cook quickly just as the meal is ready. Empty water off, and let stand on the stove till perfectly dry ; salt to taste

Cook this with the app: pantry check, scaling, and the assistant.