Stuffed Eggs with Crab Meat
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 260. The excerpt below is the record exactly as published.
Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and re- move the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.