Deviled Eggs
From Purity flour cookbook, 1917
These are nice for a picnic lunch.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 68. The excerpt below is the record exactly as published.
DEVILED EGGS Simmer eggs 30 minutes, take from water and remove shells, cutting the eggs into halves lengthwise, and remove yolks while eggs are hot and add butter size of a walnut, a pinch of salt, | teaspoon of mus- tard mixed in vinegar. Mix together and press back into the white part smoothly, and serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.