Devilled Eggs

Ingredients

• Cut 6 hard-boiled eggs in half lengthwise
• 1 teaspoonful of prepared mustard
• a teaspoonful of butter
• a little salt
• a pinch of sugar

Method

1. 1

   Cut the eggs in half, remove yolks and mash them.

2. 2

   Mix with mustard, butter, salt, and sugar.

3. 3

   Form into balls and place in the egg whites.

4. 4

   Serve on slices of fried hominy.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 17. The excerpt below is the record exactly as published.

Devilled Eggs. Cut 6 hard-boiled eggs in half lengthwise, take out the yolks and mash them, add i teaspoonful of prepared mustard, a teaspoon- ful of butter, a little salt and pinch of sugar. Mix well and form into balls and put one in each half of the white of egg. Serve on slices of fried hominy. 15. — Frizzled Beef. Have the dried beef cut as thin as possible. Put it in a frying-pan with enough cold water \ May^ to cover it, simmer but do not boil ; pour off the water, return the meat to the pan and heat gently until rather dry. Add one table- sixx)nful of butter, stir and cook until the meat curls ; then add sufficient milk for a dressing. Moisten J^ a tablespoonful of flour in a little cold milk and when smooth add this to the mixture. i6 — Normandy Hash. Melt two tablespoonfuls of butter, add to it gradually 2 tablespoonfuls of flour, i pint of stock, y^ an onion and a sprig of herbs. When well boiled strain and put into the liquor, mutton cut in dice. Stew for ^ an hour. Just before serving add a ^ a glass of sherry. 17. — Panned Chicken. Prepare the chicken as for broiling, slightly flatten it and cover with bits of butter and place in a moderate oven. When it is nearly done sprinkle with salt and pepper and dredge with flour; return to the oven and brown, first on one side then on the other. Keep hot while you make the sauce. Pour a cup- ful of hot milk into the pan and add i table- ^'4 May* spoonful of grated bread crumbs, add a few drops of onion. Stir the sauce vigorously, let it boil I minute, turn it over the chicken, garnish with parsley and serve. i8. — Salt Mackerel Creamed. Soak the fish over night, wipe dry the next morning and broil on a buttered grid- iron. Lay it on a hot dish and make the following sauce : i cup of hot milk thickened with two teaspoonfuls of cornstarch rubbed smooth in 2 teaspoonfuls of butter

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