Stuffed Eggs

Ingredients

• Eggs, 6
• Protose, 1 slice
• Sour cream, % cup
• Salt
• Oil
• Lemon juice, 2 teaspoons
• Olives, 6

Method

1. 1

   Place hard-boiled eggs in cold water, so that the shells will loosen; peel, cut crosswise, and remove yolks, to which add salt, oil, and sour cream; mix well, and add lemon juice, minced protose, and olives; grated onion may be used for those who desire it, and one fourth cup of cottage cheese also may be included if liked.

2. 2

   Refill the eggs, and fasten together with toothpicks, evening the cut portions with narrow strips of lettuce.

3. 3

   Garnish with cut olives or mayonnaise.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 41. The excerpt below is the record exactly as published.

STUFFED EGGS Eggs, 6. Protose, 1 slice. Sour cream, % cup. Salt. Oil. Lemon juice, 2 teaspoons, Olives, 6

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