Stuffed Eggs
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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
- one teaspoon of butter
- one teaspoon of parsley
- two tablespoons minced ham
- one tablespoon each of butter
- one cup milk
- one saltspoon pepper
- Three eggs
Method
- MRS.
- W.
- CLINT.
- Three eggs, one teaspoon of butter, one teaspoon of parsley, two tablespoons minced ham.
- Boil the eggs for ten minutes;
- take off the shells, cut lengthwise, take out the yolks, mash them in a basin, add the butter melted, the minced ham and the parsley.
- Put the mixture into the whites of the eggs.
- Put the two halves together.
- Serve on shallow dish with the following white sauce: one tablespoon each of butter, flour, and salt, one cup milk, one saltspoon pepper.
- Melt the butter add the flour, then the milk (gradually) and pepper and salt.