Baked Eggs
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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 The Rural cook book (1907), page 82. The excerpt below is the record exactly as published.
One large cupful of milk, add one teaspoonful of but- 'cr (or more if wished), salt and pepper to taste, one teaspoonful of fiour, made smooth with a little extra milk. Boil about three minutes and pour in heated dish, then break in five fresh eggs and put in hot oven and bake until whites of eggs are set. Baked Eggs
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