Baked Eggs
From San Rafael cook book, 1906, 1906
Serves 1
Can be made in a large dish without muffin rings.
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.
BAKED EGGS — Mrs. W. F. Jones. Chop very fine some cold meat; lamb or veal is preferable. Put In a saucepan with a good piece of butter, salt amd pepper, and add enough gravy stock or milk to moisten. When hot, have muffin rings in a pan, and drop into each one enough of the mixture to about half fill the ring; then drop a fresh egg
Cook this with the app: pantry check, scaling, and the assistant.