Stuffed Eggs a la Hot Springs

Ingredients

• 6 hard-boiled eggs
• 2 teaspoons of butter
• 1 of cream
• 2 drops of onion juice
• salt and pepper to taste

Method

1. 1

   Mash the yolks of hard-boiled eggs; add 2 teaspoons of butter, 1 of cream, 2 drops of onion juice, salt and pepper to taste.

2. 2

   Mix all thoroughly and fill the white with the mixture and put together.

3. 3

   Add 1 beaten egg to the remaining filling.

4. 4

   Cover the eggs with this mixture and roll in cracker crumbs.

5. 5

   Fry a light brown.

Nutrition per serving

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.

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. Mix all thoroughly. Fill the tgg from the mixture, and put them together. There will be a little filling left, to which add a well beaten egg. Cover the eggs with this last preparation and roll in cracker crumbs. Fry in boiling lard till light brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Cut hard-boiled eggs in halves crosswise; re- move yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste. Add enough melted but- ter to make of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STUFFED EGGS A LA HOT SPRINGS.— Mash the yolks of hard-boiled eggs; add 2 teaspoons of Gutter, 1 of cream, 2 drops of onion juice, salt and pepper to taste

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