Stuffed Eggs

Ingredients

• 6 hard-boiled eggs
• 2 tablespoons of butter
• 1 teaspoon of cream
• 2 or 3 drops of onion juice
• salt and pepper to taste

Method

1. 1

   Cut 6 hard-boiled eggs in halves.

2. 2

   Take out the yolks and mash them fine.

3. 3

   Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste.

4. 4

   Mix all thoroughly.

5. 5

   Fill the egg from the mixture, and put them together.

6. 6

   There will be a little filling left, to which add a well beaten egg.

7. 7

   Cover the eggs with this last preparation and roll in cracker crumbs.

8. 8

   Fry in boiling lard till light brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.

STUFFED EGGS.— Cut 6 hard-boiled eggs in halves. Take out the yolks and mash them fine. Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste

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