appetizer
Stuffed Eggs
From Boston Cooking-School cook book, 1896
Serves 4
Variations include Anchovy Stuffed Eggs, Deviled Eggs, and Hot Stuffed Eggs.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 151. The excerpt below is the record exactly as published.
STUFFED EGGS Cut hard-cooked eggs in halves, crosswise. Remove yolks and put whites aside in pairs. Mash yolks, moisten with melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne.
Cook this with the app: pantry check, scaling, and the assistant.