The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Columbus Eggs

Eggs
Historic

Hard-boiled eggs, cut at the end, the yolks removed and mashed with ham, cream and nutmeg, the mixture replaced in the egg and re-capped (Walsh 1859, etc).

This receipt has no known connection with the 'Columbus' brand of hen's eggs formerly produced along with questionale health claims by Deans Farm.


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Columbus Eggs.
618. Cut in half, twelve hard boiled eggs, and cut off a little at each end to make them stand like cups; chop the yolks, and mix with ham, cream, and nutmeg; fill with it the cups, press it smooth, arrange on the dish the two halves together like whole eggs.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats