Hard Cooked Eggs
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 14. The excerpt below is the record exactly as published.
HARD COOKED EGGS. Method I. Place the eggs in boiling water, remove to back of range, cover, and allow to stand 30 minutes; then put into cold water if eggs are to be used as a garnish. Method IT. Place eggs in cold water, heat gradually to boiling point; remove to back of range, cover, and let stand 20 minutes
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