Baked Eggs with Vinegar

Ingredients

• vinegar
• the eggs
• salt and pepper
• grated cheese

Method

1. 1

   Boil vinegar, crack eggs into the pan, toss vinegar over them to cook the top.

2. 2

   Remove when whites are set, sprinkle with salt, pepper, and cheese, then place in a hot oven until cheese melts.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 63. The excerpt below is the record exactly as published.

the eggs, place in a pan and bake. Serve with cream sauce. 126 New Century Cook Book. Stuffed Eggs. Six hard-boiied eggs cut in two, take oat the yolks and mash fine, then add two teaspoonfuls butter, one of cream, two or three drops of onion juice, salt and pepper to taste; mix all together thoroughly and fill the eggs with this mixture, and put them together; then there will be a little filling left, to which add one well beaten egg; cover the eggs with this mixture and then roll in cracker crumbs; fry a light brown in smoking hot fat. Mrs. I. N. Danforth. Omelet. Four eggs well beaten separately, one cup of milk in which is soaked one-half cup bread crumbs and a little salt. Mix well together and pour into a hot frying pan, in which is a large piece of butter. Cook slowly ten minutes. Slip a knife around the edges; if done right will come out without trouble. Egg Omelet. Four eggs well beaten, one and a half cups milk, two tea- spoons flour mixed with milk, a little chopped ham. Fry and have very hot and pour eggs into frying pan with ham, and bake in oven ten minutes. This is fine. Mrs. Russell. Veal Omelet. Three pounds finely chopped veal, six rolled crackers, three eggs well beaten, two large spoonfuls of cream, one of salt, and one teaspoon of pepper. Mix well together, baste with water and butter. Bake one hour and a half. Miss Ednah Burns. Omelet. Three eggs, separate and beat whites very stiff. Into the yolks beat one tablespoon flour, one of cream, add salt to taste, then stir in the whites; mix well but lightly. Have ready a small, hot skillet, in which there is a teaspoon melted butter. Cook over slow fire; when it thickens slip on a warm plate and fold. Jelly or minced ham adds very much to the omelet. This is enough for two. Lizzie C. Johnson. Scotch Eggs. Cook one-third cup of stale bread crumbs in one-third cup of milk to a smooth paste; add to it one cup cooked ham, chopped fine, one-half teaspoonful mixed mustard, one-half salt- New Century Cook Book. 127 spoonful cayenne and one raw egg. Cover hard boiled eggs with force meat and fry in hot fat. Cut in halves and arrange in a bed of parsley. Mrs. U. H. Struble. Mince of Ham and Eggs. Chop the remnants of a ham which will no longer furnish slices for the table, put into a frying pan a tablespoonful of but- ter rolled in browned flour, a teaspoonful of vinegar, a little pepper and a quarter teaspoonful of mustard. Let it boil and put in the minced ham. Stir until very hot, turn into a pie dish, set in the oven and break on the surface five or six raw eggs. Shut up in the oven and bake for five or six minutes, just long enough to " set" the eggs. Serve in the pie dish. Baked Eggs. Soak a cupful of bread crumbs in half a cupful of hot milk for twenty minutes, stir in a teaspoonful of butter, the yolk of an egg, a tablespoonful of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.