Hard Cooked Eggs
From Principles of cookery, 1910
These eggs are suitable for salads and can be warmed in flavored sauce.
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 Principles of cookery (1910) by Anna Barrows, page 85. The excerpt below is the record exactly as published.
Hard Cooked Eggs. Keep eggs in water just below the boiling poi
Cook this with the app: pantry check, scaling, and the assistant.