Fried Stuffed Eggs

Ingredients

• 6 eggs
• 1 1/2 teaspoons of very finely chopped ham or tongue
• salt
• pepper
• 1 cup of cream sauce
• 1 teaspoonful of melted butter
• 1 of flour

Method

1. 1

   Boil eggs, cut in half, remove yolks, mix with ham, fill whites, dip in egg and crumbs, fry in hot butter.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 22. The excerpt below is the record exactly as published.

s of flour, 2 teaspoons of lemon extract, i pint of fresh buttermilk. Mrs. Gus Bree I913 Miller Str- ^4 Blackberry Jam Cake 1 cup of suo^ar, V2 cup of butter, Y-i cup of sour cieam or milk, 2 cups of flour 1 cup of blackberry jam, 3 eggs, 1 teaspoon of .'oda, 2 teaspoons of cinnamon i teaspoon of allspice. EaKc in three layers. Mrs T. G. Kellv 306 N 6 th. vStr. Fig & Date Layer Cake 3 eggs, 2 cups of sugar, 2 cups of flour, 2 teaspoons of B. Powder, >^ cup of butter, i cup of milk. Flavor to suit taste. — Filling : >^ pound of figs, >4 pound of dates, Y-i cup of sugar, chopped fine, and cooked to a paste. Mrs M- E- Engle 869 Franklin Str. Corn Bread I cupful of corn meal, i ^<g^, i cupful of milk, 2 tea- spoonsful of B. Powder, i cupful of flour, 1-2 cupful of sugar, 2 teaspoonsful of melted butter, I-2 teaspoon- ful of salt. Mrs \_,. Lermann 3I7 Emmett Str. Girger Breed 1 cup of brown su^^ar, 2 eggs, i cup of lard or butter I cup of sour milk, i teaspocnful of taxing s^da stiffen with flour like cake dough pinch of saltanb 1 teaspoon- ful of ginger. Mrs Q. Peterson 319 Gratten Str. It you are rc?dy to have any printing done, in Lablts, Circulars, etc. for close fieurcs; trv -GusBree Fried Stuffed Eggs 65 Lcil trgs twenty minutes, put in cold water, cut them in halve^^: lerglitwirc, careiullv remove the yolks rub them smxcth. To each 6 eggs, add 1 >2 teaspccns- frJ cf very finely chopped l:am or tongue, salt and pep- per, fill the hollc^v of each v/hite, having the surface level, press one half to another, dip in e^^: then in c-ur.ibs, then in eo;g then in erumhs agahi. Fry in hot hutter, remove and drain on a piece cf paper, aranged 0:1 a platter. Serve with cream sauce; made Vv^itli i tea- spoonful of melted butter, and i of flour, ccgk togeth- er and add 1 cup of milk, salt, and pepper

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