Stuffed Eggs
From Choice recipes, 1900
Presented as published in 1900. 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 Choice recipes (1900), page 24. The excerpt below is the record exactly as published.
STUFFED EGGS— Miss Laoghlin Boil fresh eggs about fifteen minutes, when cold, remove shell, cut in halves. Now mash yolk with silver fork, add salt, pepper, celery, salt and salad dressing
Cook this with the app: pantry check, scaling, and the assistant.