Deviled Meats
From Luncheons, breakfasts, simple dinners and carving, 1905
All deviled meats are made in this way.
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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 11. The excerpt below is the record exactly as published.
Deviled Meats — Take cold boiled meats, chop very fine, season well with red pepper and dry mustard, add a little vinegar tO' moiste
Cook this with the app: pantry check, scaling, and the assistant.