Stuffed Eggs
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
stuffed eggs. Take as many eggs as you wish, and boil twenty minutes. Remove the shells and cut in half, lengthwise, leaving the whites unbroken. Take out the yolks and powder them with a spoon ; mix with them butter, salt, pepper, mustard, vine- gar, and oil to taste, with chopped olives and a little chopped parsley
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