Egg Baskets
From Kirmess cook book, 1907
Serves 4
Garnish with parsley.
Presented as published in 1907. 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 Kirmess cook book (1907), page 133. The excerpt below is the record exactly as published.
EGG BASKETS. Mrs. T. K. Egbert, New York. From hard boiled eggs cut a thin slice off either end so that the halves will stand upright. Having halved the eggs, mix the yolks with some finely chopped ham, or chicken, or tongue, allowing a tablespoonful of the meat to a yolk, and mix smoothly together with salt, pepper, mustard, and melted butter
Cook this with the app: pantry check, scaling, and the assistant.