Biltmore Golden Rod Eggs
From The Southern cook book of fine old recipes, 1935
Recipe for white sauce will be found on page 24.
Presented as published in 1935. 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 Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 31. The excerpt below is the record exactly as published.
Biltmore Golden Rod Eggs 3 hard cooked eggs 1 cup white sauce 6 slices toast parsley to garnish
Cook this with the app: pantry check, scaling, and the assistant.