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Stuffed Eggs
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 17. The excerpt below is the record exactly as published.
STUFFED EGGS. Boil the eggs hard, remove the shells and then cut in two either way, as preferred. Remove the yolks, and mix with them pepper, salt, a little dry mustard, some cold chicken, ham or tongue chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.