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American cookbook, 1920-1930
Page 4
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Stuffed Eggs Boil 6 eggs slowly for 20 minutes. Peel, cut in halves lengthwise, remove yolks and place in bowl. To these add 1 tablespoonful melted butter, 1/2 teaspoon salt and a dash of cayenne pepper. Mash to a smooth paste and place in 6 halves. Have finely minced ham to place in other 6 halves. Put a ham half and a deviled half together with 2 toothpicks, and roll the eggs first in beaten egg then in cracker crumbs and drop in deep fat, frying to a golden brown. Serve in place of meat.
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Stuffed Eggs Boil 6 eggs slowly for 20 minutes. Peel, cut in halves lengthwise, remove yolks and place in bowl. To these add 1 tablespoonful melted butter, 1/2 teaspoon salt and a dash of cayenne pepper. Mash to a smooth paste and place in 6 halves. Have finely minced ham to place in other 6 halves. Put a ham half and a deviled half together with 2 toothpicks, and roll the eggs first in beaten egg then in cracker crumbs and drop in deep fat, frying to a golden brown. Serve in place of meat.
Szathmary Culinary Manuscripts and Cookbooks
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