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Devilled Eggs

A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).

A historical recipe

A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Fry four eggs lightly, then trim them neatly with a round cutter and dish them up.
  2. Pour over them the following, put together in a stewpan: 1 oz.
  3. of butter, 1 tablespoonful cream, 1 teaspoonful of mustard, 1 teaspoonful of flour, 1 tablespoonful chutney, 1 teaspoonful Worcester sauce, 4 tablespoonfuls stock.
  4. Stir till it comes thick, and pour over the eggs.