Stuffed Deep-Fried Eggs
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This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Stuffed Deep-Fried Eggs". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

[Florentine-Style] Stuffed Deep-Fried Eggs. Make Florentine-Style Deep-Fried Eggs, as directed above [Recipe 155], but not too cooked; then from one side remove all of the yolks one by one; get grated old cheese, mint, parsley, marjoram, raisins, pepper and four of the egg yolks- and more depending on the quantity you want to make; mix everything together and refill the eggs through the hole, and set them to fry again until it is likely that the filling is cooked; then take them out and garnish with verjuice or oranges with a little ginger, and serve.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
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