Pimiento Egg
From California Mexican-Spanish cook book, 1914
Good and pretty Spanish color effect.
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.
Pimiento Egg Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fr}^ in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp
Cook this with the app: pantry check, scaling, and the assistant.