publication context
Good Housekeeping
GOOD HOUSEKEEPING
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: GOOD HOUSEKEEPING
Editorial context
A warm preparation of stuffed eggs baked upright in broth or butter, served on lettuce with an optional sauce.
Original
BAKED DEVILED EGGS
Baked Deviled Eggs Six hard boiled eggs, one-half cup boiled mayonnaise dressing, one tablespoonful of chopped parsley, one-half teaspoonful of salt; pepper and paprika to taste. Cut the egg about one-third down, remove the yolk, and mash into a smooth paste, add the seasoning and braid together with the dressing; fill the cups (whites of the eggs), stand upright in a pan, with a little soup stock or melted butter in the bottom, to baste with, place in a moderate oven, and bake twenty or thirty minutes. Serve on a round meat tray, in a bed of crisp lettuce, with or without cream or tartar sauce.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 6 eggs, hard boiled
- 1/2 cup boiled mayonnaise dressing
- 1 tablespoonful parsley, chopped
- 1/2 teaspoonful salt
- pepper, to taste
- paprika, to taste
- a little soup stock
- a little butter, melted
- lettuce, crisp
- cream or tartar sauce
Directions
Cut the egg about one-third down, remove the yolk, and mash into a smooth paste, add the seasoning and braid together with the dressing; fill the cups (whites of the eggs), stand upright in a pan, with a little soup stock or melted butter in the bottom, to baste with, place in a moderate oven, and bake twenty or thirty minutes. Serve on a round meat tray, in a bed of crisp lettuce, with or without cream or tartar sauce.
- Item type
- recipe
- Yield
- 6 servings
- Timing
- twenty or thirty minutes
- Temperature
- moderate oven
- Equipment
- pan, round meat tray
Names & connections
Source context
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