Americanappetizer

Deviled Eggs

Name: Deviled Eggs
Yield: 2 servings
Cuisine: American
Ingredients: sufficient cold cooked chicken to make half a pint; one tablespoonful of melted butter; one of chopped parsley; a level teaspoonful of salt; a saltspoonful of pepper; one raw egg; hard boil twelve eggs

From How we cook in Tennessee .., 1906

Serves 2

Can be served with mayonnaise dressing.

Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 35. The excerpt below is the record exactly as published.

Deviled Eggs. — Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one of chopped parsley, a level HOW WE COOK IN TENNESSEE. 61 teaspoonful of salt, a saltspoonful of pepper and one raw egg well beaten. Hard boil twelve eggs

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