Baked Eggs
From Temperance cook book, 1887
Serves 4
Serve very hot.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 132. The excerpt below is the record exactly as published.
BAKED EGGS. Break eight eggs into a well buttered dish, put in pepper and salt, bits of butter, and about four tablespoonfuls of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.