Hard-boiled Eggs
From Practical West African cookery, 1910
If wanted to use at once cold, drop them into cold water before peeling.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 30. The excerpt below is the record exactly as published.
Hard-boiled Eggs. (I). Slip the eggs into boiling water and keep boiling for eight minutes
Cook this with the app: pantry check, scaling, and the assistant.