Baked Eggs in Timbale Cups, a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 384. The excerpt below is the record exactly as published.
Baked Eggs in Timbale Cups, a l’Americaine CEufs en Timbale, cuits au four, a V Americaine Butter timbale cups well, put a tablespoon of melted butter in each with a little speck of chopped parsley at the bottom of the cup; drop an egg in each cup, and if the cups are too large add some more of the white of egg
Cook this with the app: pantry check, scaling, and the assistant.