Baked Eggs
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 4. The excerpt below is the record exactly as published.
BAKED EGGS Make a thickening of 1 tbsp. flour Ye cup sweet milk. Pour this into a shallow pan and break six eggs into it. Over these sprinkle a large tablespoonful of grated cheese, butter the size of a walnut. Pepper and salt to taste
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