Baked Eggs
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 26. The excerpt below is the record exactly as published.
Baked Eggs. With a clean rag dipped in melted butter wipe over the surface of a pie-plate, and then plape on it a good layer of bread-crumbs thick enough to cover the bottom ; t^hen carefully break as many eggs as will cover the bread- crumbs without touching one another, and, after covering them with another layer of bread-crumbs and butter, pow- dered with pepper and salt
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