vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Hen's Nest
From Twentieth century home cook book, 1905
Serves 2
Sauce made by mixing butter, sugar, egg yolk, and boiling water; flavor to taste.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 16. The excerpt below is the record exactly as published.
A Hen's Nest, and the Sauce. Take half a dozen eggs, make a hole at one end and empty the shells, fill them with blanc-mange; when stiff and cold take off the shells; i^are lemon-rind very thin, boil in water until tender, then cut in thin strips to resemble straw, and preserve in sugar; fill a deep dish half full of jcll}^ or cold custard, put the eggs in and lay the straws, nest-like, around them. To make sauce for the pudding, take one cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.