Stuffed Eggs

Ingredients

• Boil six or eight eggs hard
• the same amount of boiled chopped ham
• enough cream to make the mixture moist
• a dash of pepper

Method

1. 1

   Boil eggs hard, peel and cut in halves; take out the yolk, mash, add ham, pepper, and cream to make moist; stuff the eggs and place the halves together.

2. 2

   Roll in egg, then in cracker crumbs, and fry quickly in deep fat.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 115. The excerpt below is the record exactly as published.

STUFFED EGGS. Boil eggs hard, when done peel and cut in halves ; take out the yolk, mash, add the same amount of boiled chopped ham, a dash of pepper and enough cream to make the mixture moist; stuff the eggs and place the halves together; roll in egg, then in the cracker crumbs, and fry quickly in very deep fat, lard or drip- ping. / EGGS 241 EGGS SUR LE PLAT. Beat two eggs separately, spread upon the platter, then drop as many eggs upon this as are required at the meal ; season with salt and pepper ; sprinkle over with cracker crumbs, and place in a hot oven for a few moments, when it is ready for the table. EGG TIMBALES. Miss Irene Warren, Chicago. Four eggs beaten slightly, one-half teaspoon of salt, ten drops onion juice (may be omitted), pepper and teaspoon of chopped parsley may be added. Add gradually one cup of milk. Pour into timbale moulds or gem pans. Set in pan of hot water in moderate oven and bake till eggs set. Turn on hot platter and pour around them tomato sauce made of one-half can of tomatoes heated and rubbed through a strainer, one tablespoon of butter and one heaping tablespoon of flour rubbed together till smooth. Pour over this mixture the heated tomatoes, stirring carefully, season and cook a few moments. Garnish with parsley. VEAL CAKE WITH EGGS. Edith Philhower. Boil six or eight eggs hard

Cook this with the app: pantry check, scaling, and the assistant.