To Farce Eggs

Take a couple of Cabbage-Lettuces, scald them with a Mushroom, Parsley, Sorrel, and Chervil; then chop them all very small with the Yolks of hard Eggs, seasoned with Salt, and Nutmeg; then stew them in Butter, and when they are enough put in a little Cream; then pour them into the Bottom of a Dish. Make another Farce with the Whites of your Eggs, sweet Herbs, &c. giving them a Colour with a red hot Fire-shovel, and garnish the Brim of your Dish with them.

From T. Reed, The Whole Duty of a Woman, Or, An Infallible Guide to the Fair Sex, 1737

Egg Forced (modern)

  • ¼ head of cabbage
  • 4 button mushrooms
  • ¼ cup parsley
  • 1 cup sorrel or spinach leaves
  • 1 tablespoon chervil
  • ¼ cup water
  • Pinch of salt
  • ¼ teaspoon of ground nutmeg
  • 4 tablespoon butter, softened
  • Cream
  • 1 tablespoon Italian seasoning
  • 12 hardboiled eggs, peeled and halved

Preheat oven at 350 degrees In a pot, cook cabbage, mushroom, parsley, sorrel, chervil and water. Once cooked, chop the mixture into small pieces and add the yolks of the hardboiled eggs, salt, nutmeg, butter and cream. Place this mixture in the bottom of a baking dish. Take the remaining egg whites, dice them, and mix with the Italian seasoning and sprinkle on top of the other mixture. Bake in the oven for 30 to 40 minutes.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.