Baked Eggs with Onions, au Gratin
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch 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 382. The excerpt below is the record exactly as published.
Baked Eggs with Onions, au Gratin CEufs aux Oignons au Gratin, cuits au four Two hard-boiled eggs, three cooked onions (chopped), cup cream sauce, teaspoon Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.