Stuffed Hard-Boiled Eggs
From Harper's cook book encyclopædia, 1902
Serves 1
Serve very hot.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 160. The excerpt below is the record exactly as published.
hard-boiled eggs previously passed through a sieve, and stir gently. Fill the shells with the stuffing, spread over some white bread-crumbs — not too thick. Melt a little butter in a cup, pour it over each shell — about one teaspoonful of it. Place in the baking-pan and in the hot oven for six minutes ; they may also be broiled, if preferred. Serve in the shell on a warm platter, with a few sprigs of parsley
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