Four eggs, one tablespoonful of butter, half a tea-
spoonful of salt✪ Scrambled Eggs. Beat the eggs, and add the salt to
them. Melt the butter in a saucepan. Turn in the
beaten eggs, stir quickly over a hot fire for one
minute, and serve.
Fricasseed Eggs.
Boil half a dozen eggs hard, and cut them into
slices. Then make a sauce as follows: Chop very
88
FROTHED EGGS.
fine a small onion, a little parsley, and two- or three
mushrooms, and put them into a stew-pan with two
ounces of butter, seasoning with salt and pepper.
Let them stew gently, but do not brown them. Then
add a gill of cream mixed with a little flour✪ Fricasseed Eggs, for
thickening the sauce, lay the sliced eggs in, allow all
to come to a boil, and serve. — The Caterer. {By
per .)
Frothed Eggs.
Take the yolks of eight eggs and the whites of
four, and beat them up with a tablespoonful of water
and the strained juice of one lemon. Sweeten it to
taste, add a pinch of salt, and then fry the same as
an omelet. Have ready the four remaining whites
whipped to a stiff froth with a pound of pulverized
sugar, and flavored with vanilla or lemon. Then dish
the omelet, heap the frothed egg high upon it, and
put it in the oven for a few minutes to brown. — The
Caterer. (By per .)
Cheese Fritters.
“ Three ounces of flour, one egg, one gill of tepid
water, three ounces of grated cheese, a little pepper
and salt, and one ounce of butter✪ Cheese Fritters. The flour and
condiments are put into a basin, and the water added
by degrees. Then the cheese with the yolk of the
egg is added, and last the white beaten to a stiff
froth. Drop this by spoonfuls into boiling lard,
and cook three minutes. The results are delicious
golden-brown balls, as big as your fist, permeated
with the flavor of the cheese.”
WELSH RAREBIT.
89
Welsh Rarebit.
Grate one pint of cheese ; sprinkle on it half a
teaspoonful of mustard, one-fourth of a teaspoonful of
salt, and a speck of cayenne. Heap this on slices
of buttered toast✪ Welsh Rarebit. Put in the hot oven for a few
moments, and when the cheese begins to melt, serve
at once. — New Cook-Book: Miss Parloa. Estes
& Lauriat, Pubs. (By per .)
The dairy was certainly worth looking at ; it was a scene to sicken
for with a sort of calenture in hot and dusty streets, — such coolness,
such purity, such fresh fragrance of new-pressed cheese, of firm
butter, of wooden vessels perpetually bathed in pure water ; such
soft coloring of red earthenware and creamy surfaces, brown wood
and polished tin, gray limestone and rich orange-red rust on the iron
weights and hooks and hinges. But one gets only a confused notion
of these details when they surround a distractingly pretty girl of
seventeen, standing on her little pattens, and rounding her dimpled
arm to lift a pound of butter out of the scale. — Adam Bede:
George Eliot.
Curds and Cream. ✪ Curds and Cream
Page 35 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Four eggs, one tablespoonful of butter, half a teaspoonful of salt. Beat the eggs, and add the salt to them. Melt the butter in a saucepan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve.
Fricasseed Eggs.
Boil half a dozen eggs hard, and cut them into slices. Then make a sauce as follows: Chop very
FROTHED EGGS.
fine a small onion, a little parsley, and two- or three mushrooms, and put them into a stew-pan with two ounces of butter, seasoning with salt and pepper. Let them stew gently, but do not brown them. Then add a gill of cream mixed with a little flour, for thickening the sauce, lay the sliced eggs in, allow all to come to a boil, and serve. — The Caterer. {By per .)
Frothed Eggs.
Take the yolks of eight eggs and the whites of four, and beat them up with a tablespoonful of water and the strained juice of one lemon. Sweeten it to taste, add a pinch of salt, and then fry the same as an omelet. Have ready the four remaining whites whipped to a stiff froth with a pound of pulverized sugar, and flavored with vanilla or lemon. Then dish the omelet, heap the frothed egg high upon it, and put it in the oven for a few minutes to brown. — The Caterer. (By per .)
Cheese Fritters.
“ Three ounces of flour, one egg, one gill of tepid water, three ounces of grated cheese, a little pepper and salt, and one ounce of butter. The flour and condiments are put into a basin, and the water added by degrees. Then the cheese with the yolk of the egg is added, and last the white beaten to a stiff froth. Drop this by spoonfuls into boiling lard, and cook three minutes. The results are delicious golden-brown balls, as big as your fist, permeated with the flavor of the cheese.”
WELSH RAREBIT.
Welsh Rarebit.
Grate one pint of cheese ; sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt, and a speck of cayenne. Heap this on slices of buttered toast. Put in the hot oven for a few moments, and when the cheese begins to melt, serve at once. — New Cook-Book: Miss Parloa. Estes & Lauriat, Pubs. (By per .)
The dairy was certainly worth looking at ; it was a scene to sicken for with a sort of calenture in hot and dusty streets, — such coolness, such purity, such fresh fragrance of new-pressed cheese, of firm butter, of wooden vessels perpetually bathed in pure water ; such soft coloring of red earthenware and creamy surfaces, brown wood and polished tin, gray limestone and rich orange-red rust on the iron weights and hooks and hinges. But one gets only a confused notion of these details when they surround a distractingly pretty girl of seventeen, standing on her little pattens, and rounding her dimpled arm to lift a pound of butter out of the scale. — Adam Bede: George Eliot.
Curds and Cream.
Records on this page
Scrambled EggsFricasseed EggsFrothed EggsCheese FrittersWelsh RarebitCurds and Cream