pescatariannut-freesoy-free
Anchovied Eggs
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 45. The excerpt below is the record exactly as published.
ANCHOVIED EGGS— Dr. C. B. Brown, S. F. 2 tablespoons butter and 1 tablespoon flour; stir until smooth; % pt. of milk and 2 teaspoons anchovy paste/ Stir until smooth and thick, then add 6 hard boiled eggs cut in slices, 1 tablespoon cream, and a dash of cayenne
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