Forcemeat Eggs
From The new practical housekeeping, 1890
Serves 6
Can also leave eggs whole and fry in boiling fat.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 168. The excerpt below is the record exactly as published.
Forcemeat Eggs, — Boil six eggs hard, and while boiling make a forcemeat by mixing acup minced chicken, veal, ham or tongue with a half cup bread-crumbs, two teaspoons mixed parsley, onion, sum- mer savory or sweet marjoram chopped fine, and one raw eggbeiaten
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