Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Deviled Eggs
From Superior cook book, 1905
Serves 3
Recipe attributed to Elizabeth Jordan.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 55. The excerpt below is the record exactly as published.
1 teaspoonful sugar, 2 eggs. 2 cups Dons- man's Best Patent flour, f teaspoonful baking powder mixed with flower. ('ho]» some good tart apples, mix in tlie hatter and lix in hot bird. Serve with maple syrup. Mnrni (Jkay. Celery and Cheese Patties. Cut celery into snuill pieces and boil until tender. Make a cream sauce of butter, cream, a little Dousnuur's Best l^itent Hour, etc. J)rain ccU'i-y and add to it 1 cupful of cheese, grated ; then i)our over it the sauce, season to taste and fill patty shells. OEitTUt'DE Kruse. Deviled Eggs— for Two Dozen Eggs. One lump butter size of an og,^, 1 teaspoonful grated onion, i/, teaspoonful nnistard (even), 1 teas])oonful sugar, i/o teaspoonful salt (.snudl), 14 c*np vinegar, parsley to taste
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