Americanappetizer
Devilled Eggs
From Blue Ribbon cook book, 1905
These are nice for a picnic lunch.
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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 28. The excerpt below is the record exactly as published.
Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove shells, cutting the eggs in halves lengthwise, remove yolks while eggs are hot, and add 1 teaspoon butter, a pinch of salt, 14 teaspoon Blue Ribbon mustard mixed in vinegar
Cook this with the app: pantry check, scaling, and the assistant.