Deviled Eggs

Ingredients

• 1 dozen eggs
• 1/2 dozen small pickles
• 1 tablespoon of butter
• 1 teaspoonful of mustard
• 1/3 cup of vinegar
• salt to taste
• pepper to taste

Method

1. 1

   Boil the eggs well done, cut in halves, take the yolks from the whites, chop pickles, mix with yolks, butter, mustard, vinegar, salt, and pepper, and place back in the whites.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 3. The excerpt below is the record exactly as published.

tablespoon of butter or lard a little salt, aneougli flour to stiffen it, let raise very iigi:t before putting in pan, roll out and put in pan then let rai::e again, put sugar and butter on top be- fore baking. Mrs. J. A. Eraun. .715 Central Ave. liamlurg StcaK Ckc;:> fine one pourd of round steak, add 2 sm-all onions clioppcd fine, and pepper and salt to taste, flour 3-our hands, take 2 tablespoonful of the mixture, and make into small flat caKes^ have a large lump of but- ter, very hot, in your frying pan, drop in the cakes, and fry brown on either side. Miss Katie Robinson. 607 Gertrude Str. Deviled Eggs Boil I dozen eggs well done-, cut in halves, take the yolks from the whites, put in a bowl, chop ^ dozen small pickles, i tablespoon of I utter, i teaspccnful of mustard. 3^ cup of vinegar, salt, and pepper, to taste mix together, and place in the whites again. Mrs Carrie Simms. Waffles ' I 4 cgrs, bcatcu ccperatcly, hali cup ot niclted lAitter I cup of Gwcct iniiK, flour sufficient to make a soft lat- ter, 2 tcaspconful of baxliig powder mined v/itli the flour. Stir in whites of eggs last, and fry in waffle iron, have iron vcr}r hot. Mrs Franiv Walz. no Cleveland Str. French Waffles Sift I pint cf flour, 3 times, and add i teaspooi.fnl of salt, beat the Yolks of 2 eggs until very light, add to them I cup of rich milK, add this to the flour, with 2 tablespoonful of butter, and teat until light ^ and smooth, beat the vdiites of the eggs to a stiff dry froth add to the butter, and beat again v/hcn ready to take add I teaspoonful of BaK. Povvder, put the batter in a pitcher, have tlie waffle irons very hot and thor- oughly, greased, pour in the batter carefullv, and as soon as the edge:; are set, turn the iron and bake the second side. In making waffles, as much depends upon the eyen "and quick baking as r pon the recupe used. . " '. / Mrs Mary Robinson. 607 Gertrude Str. ^2 Fiult w-cup ? quarts nt water, i prune! of prunes, }4 cup rai- sins, ^ pound of dried peaches, pears, and apricots, mix together, add cloves and cinnamon to taste. Mrs Otto Sheagren. 418 Adams Str. Tomato Soup I quart of tomatoes, i quart of water, boil one hour, when ready to season, have a pint of boiling milk, add I teaspconfnl of soda to the tomatoes, while vStill fcaminf^, add the boiling milk, add butter, size of an tgg, pepper, and salt to taste

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