by James K. Sayre
Deviled foods are typically spicy or rich or both spicy and rich. The term "deviled," used in relation to food dates back to at least as far as 1786, according to the Oxford Universal Dictionary of Historical Principles, 3rd Edition.
The notion of the Devil comes from Christianity, and the Devil is generally thought of as a tempter from the path of Godliness or righteousness. As colonial Americans settled the North American continent and expanded into the West, some unusual landmarks were associated with the Devil and were so named. Thus, we have Devils Lake, a saline lake in North Dakota, the Devil's Tower, a volcanic rock tower in Wyoming and the Devil's Postpile, composed of many hexagon columns, that is located in eastern California.
Many different foods come in a "deviled" form. A list of the most common deviled foods would include Deviled Eggs, Deviled Crab, Deviled Ham and Devil's Food Cake.
Below is a list of some deviled foods and their typical ingredients:
Deviled Brussel Sprouts: Brussel sprouts, butter, mustard, salt, Worcestershire sauce and cayenne pepper.
Deviled Cabbage: cooked cabbage, mustard, salt, sugar, butter and lemon juice or vinegar.
Deviled Catchup Sauce: catchup, butter, onion, flour, bouillon cubes, water, sugar, pepper, salt, mustard and parsley.
Deviled Clams: clams, clam liquor, onion, green pepper, celery, butter, salt, pepper, Tabasco sauce, mustard and cracker crumbs.
Deviled Corn (or Corn Pudding): cooked corn, fat, flour, milk, salt, mustard, paprika, egg, Worcestershire sauce, topped with buttered crumbs.
Deviled Crab: crabmeat, butter, flour, parsley, lemon juice, mustard, horseradish, mushrooms, salt, milk, bread crumbs, cayenne pepper and hard-boiled eggs.
Deviled Eggs (or Stuffed Eggs): hard-boiled eggs, mustard, mayonnaise or melted butter, salt, pepper and onion.
Deviled Fish: fish fillets, salt, cayenne pepper, mustard, chili sauce and horseradish.
Deviled Goose: eight-pound goose, potato stuffing (mashed potatoes, bread crumbs, salt, pepper, sage, butter and onion juice), baste with mixture of: vinegar, pepper, mustard and salt.
Deviled Ham: Smithfield ham, mayonnaise and chopped hard-boiled eggs.
Deviled Hamburger: ground beef, chili sauce, horseradish, onion, Worcestershire sauce, salt and fat or salad oil.
Deviled Herring: herrings, English mustard, cayenne pepper, bread crumbs and melted butter.
Deviled Shrimp (Camaron Endiablado, a Mexican dish): shrimp, white wine, wine vinegar, horseradish, tomato catsup, pakrika, cayenne pepper, salt, garlic and salad oil.
Deviled Tomatoes (for sandwiches): tomatoes, salt, pepper, bacon, ham, mustard.
Devilish Scrambled Eggs: eggs, sour cream, salt, pepper, dry mustard, bacon, mushrooms and butter.
Devil's Food Cake: flour, bitter chocolate, baking soda, water, baking powder, salt, sugar, eggs, buttermilk, vanilla flavoring and butter or shortening.
Devil's Food Mounds: plain chocolate cupcakes, whipped cream and chocolate sprinkles.
Devils-on-horseback: oysters, white wine, garlic, black pepper and bacon.
Herb Deviled Eggs: hard-boiled eggs, mustard, salt, pepper, parsley, basil, water cress and mayonnaise or butter.
Return to the home page of Bottlebrush Press: The homepage of Bottlebrush Press
This web page was recently created by James Sayre.
Contact author James K. Sayre at email@example.com. Author's Email: firstname.lastname@example.org
Copyright 2006 by Bottlebrush Press. All Rights Reserved.
Web page last updated on 6 December 2006.