Americanappetizer
Devilled Eggs
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Excellent for breakfast, luncheon, or supper.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 17. The excerpt below is the record exactly as published.
two or three drops of cochineal and shake them. This will make them pink. Now place little heaps round the dish of pink and white alternately and a few pink and white specks can be sprinkled over the devilled eggs
Cook this with the app: pantry check, scaling, and the assistant.