A La Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
A La Cream. Boil ten eggs until hard; slice in rings; in the bottom of a baking dish place a layer of bread crumbs, then one of eggs; cover with bits of butter, pepper and salt, until all are used; pour over them a cup cream
Cook this with the app: pantry check, scaling, and the assistant.