Janet Bostwick wrote:
> On Fri, 06 Jul 2012 22:44:07 -0400, "Jean B." > wrote:
>
>> Janet Bostwick wrote:
>>> On Fri, 6 Jul 2012 08:24:09 -0700 (PDT), Nancy2
>>> > wrote:
>>>
>>>> On Jul 5, 5:46 pm, Janet Bostwick > wrote:
>>>>> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
>>>>>> On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>>>>>> > wrote:
>>>>>>> On Jul 2, 8:55 pm, "Jean B." > wrote:
>>>>>>>> Janet Bostwick wrote:
>>>>>>>>> On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>>>>>>>>> > wrote:
>>>>>>>>>> I never use mayo in mine, I make them like my mama did - some soft
>>>>>>>>>> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>>>>>>>>>> vinegar, salt & pepper. That makes the filling fairly solid when they
>>>>>>>>>> are chilled, which are much easier to transport and eat than a mooshy
>>>>>>>>>> mayo style.
>>>>>>>>>> N.
>>>>>>>>> That's the way my mother made them. They're very tasty and have a
>>>>>>>>> much nicer mouth feel.
>>>>>>>>> Janet US
>>>>>>>> What is a good starting ratio of butter to yolk, Janet and Nancy?
>>>>>>>> --
>>>>>>>> Jean B.
>>>>>>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>>>>>>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>>>>>>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>>>>>>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>>>>> I've never heard of anyone putting butter in deviled/stuffed eggs
>>>>>> before this thread.
>>>>> I don't know where Nancy's family is from, but mine is from the depths
>>>>> of Minnesota at the last end of the 1800's and Germany before that.
>>>>> I'm guessing that mayo was not a readily used condiment at that time
>>>>> and place. I don't know the history of deviled eggs. Maybe I'll go
>>>>> look that up. For lots of foods I think people made do with what they
>>>>> had.
>>>>> Janet US
>>>> My family is mostly German descent and from right here in Iowa. I
>>>> explained before that my mom grew up on a farm and my first years were
>>>> spent on a farm, and Mom didn't ever have commercial mayo on hand. If
>>>> she wanted something like mayo (salad dressing, to be exact), she used
>>>> a boiled dressing recipe - kind of a home-made mayo that was cooked
>>>> and then chilled.
>>>>
>>>> N.
>>> Hey, sister! Ditto on the mom farm heritage and the boiled dressing!
>>> When I looked up deviled eggs in the Net yesterday, I was looking for
>>> some sort of link to the Germans that would explain our mom's eggs.
>>> Although the Germans had their own take on deviled eggs, I didn't find
>>> the butter connection. So perhaps it was something that traveled
>>> throughout the US German community at that time. (I had forgotten
>>> about boiled dressing. That stuff isn't bad -- I'll have to make some
>>> sometime soon.)
>>> Oops! found it! At the last moment I thought to check The
>>> Settlement Cookbook. This cookbook is old timey, Milwaukee, German
>>> familiar. Here is the recipe
>>> Deviled Eggs
>>> 4 hard-cooked eggs
>>> 1/4 teaspoon salt
>>> 1/2 teaspoon dry mustard
>>> 1/8 teaspoon cayenne pepper
>>> 1 teaspoon vinegar
>>> 1 tablespoon melted butter
>>> Cool eggs, remove shell and cut each in half, lengthwise. Remove
>>> yolks and rub them smooth; mix thoroughly with the rest of the
>>> ingredients or with mayonnaise. Fill each half white of egg with this
>>> mixture. Or, add 4 boned anchovies, pounded smooth and strained. Or
>>> add 1/4 chopped chicken veal, ham or tongue.
>>> Janet NOTE: When researching the eggs on the Internet, I found that
>>> Germany tended to use anchovies in their eggs.
>>> Janet US
>> Very interesting. I wish I had the Penn Dutch cookbook section
>> arranged, because I have some historic things that are in that
>> section. (Right now I am occupied with arranging ephemera.)
>
> Do you think there are similarities? I've always thought the Penn
> Dutch were distinctly their own.
> Janet US

I am not sure, which is why I want to find some particular
books--NOT the books that contain mostly the same old stuff that
you see elsewhere.

--
Jean B.