Stuffed Eggs (Alternate Method)
From The New century cook book, 1899
Serves 1
Alternatively, roll filled eggs in crumbs, then beaten egg, again in crumbs, and fry.
Presented as published in 1899. 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 New century cook book (1899), page 64. The excerpt below is the record exactly as published.
six hard-boiled eggs and cut length- wise; remove the yolks, laying the whites together again. Mash the yolks and add one-half teaspoonful of soft butter and one- half the quantity of deviled tongue or ham. Fill the whites with the mixture and press the halves together; spread what is left of the mixture on a dish and place the eggs upon it; pour over them a thin white sauce or veal gravy, and sprinkle with buttered bread crumbs
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