Hard-Cooked Eggs
From Canadian cook book, 1924
When hard-cooked eggs are to be used in garnishing, they should be plunged into cold water after cooking.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 35. The excerpt below is the record exactly as published.
HARD-COOKED EGGS. Method 1. 1. Boil water — 1 pint for 1 or 2 eggs; 1 c. extra for each additional egg. 2. Put in eggs; cover
Cook this with the app: pantry check, scaling, and the assistant.