Baked Eggs
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 18. The excerpt below is the record exactly as published.
Baked Eggs Butter an au gratin dish. Slip eggs carefully m. Season well. Sprinkle with a little parsley, and a few breadcrumbs or breadcrumbs and cheese.
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