Baked or Shirred Eggs

Name: Baked or Shirred Eggs
Yield: 1 servings
Ingredients: Butter an egg shirrer or individual baking dish.; Cover bottom and sides with fine cracker crumbs.; Break an egg into a cup and carefully slip into shirrer.; Cover with seasoned buttered crumbs.

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

BAKED OR SHIRRED EGGS Butter an egg shirrer or individual baking dish. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup and carefully slip into shirrer. Cover with seasoned buttered crumbs

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