From "The Good Huswifes Jewell" by Thomas Dawson (1596) To farse Egges Take eight or ten eggs and boyle them hard, pill of the shelles, and cutte every eg in the middle then take out the yolkes and make your farsing stuffe as you do for flesh, saving only you must put butter into it insteede of suet, and that a little so doon fill your Egges where the yolkes were, and then binde them and seeth them a little, and so serve them to the table. To Farse all things Take a good handfull of tyme, Isope, Parselye, and three or foure yolkes of Egges hard rosted, and choppe them with hearbes small, then take white bread grated and raw egs with sweet butter, a few small Raisons, or Barberies, seasoning it with Pepper, Cloves, Mace, Sinamon and Ginger, working it altogether as paste, and then may you stuffe with it what you will. Farsed Eggs: A Redaction by Dagonell 6 eggs 1/8 teaspoon ground pepper 2 Tablespoons butter 1/8 teaspoon ground cloves 2 oz. pasteurized egg-substitute 1/8 teaspoon ground mace 1 Tablespoon breadcrumbs 1/8 teaspoon ground cinnamon 1 Tablespoon parsley 1/8 teaspoon ground ginger ½ teaspoon thyme Hard boil six eggs, peel them, cut in half the long way, and remove the yolk. Place the egg-whites on a plate in an attractive arrangement. In a bowl, combine egg yolks, butter, egg substitute, breadcrumbs, herbs and spices. I used pasteurized egg-substitute instead of raw eggs for health reasons. Mash everything together into a paste. Stuff the mash into the hollows in the egg-whites. Refrigerate until served. Being used to traditional .deviled eggs. with mustard and mayonnaise, I found these to be pleasantly savory. The raisins actually took something away from the taste. It.s cheap, simple to make and tasty. I would highly recommend this as a feast side-dish.