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Dutch Eggs

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 5 hard-boiled eggs

Method

  1. Cut 5 hard-boiled eggs into small pieces and fold into thick, richly seasoned milk gravy.
  2. Halve 6 green peppers (lengthwise), removing the seeds and all the interior portions so as to leave the shells;
  3. fill these shells with the gravy and egg mixture, then sprinkle thickly with grated cheese and dots of butter, then brown in the oven, Serve on a hot dish garnished with watercress or parsley, and eat with toast.