Baked Eggs
From Around-the-world cook book, 1913
Serves 1
Arrange the baked tomatoes around the eggs and toast.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 22. The excerpt below is the record exactly as published.
a teaspoon of butter in a pie-tin, and carefully break 6 eggs over it. Bake them for 5 minutes, or until the whites are set. Have ready neat rounds of buttered toast
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