Birds' Nests
From The handy dictionary of cookery, 1890
Serve cut in half in a dish of English salad.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 18. The excerpt below is the record exactly as published.
Birds’ Nests. Take two fresh eggs; boil them ten minutes; put them into cold water ; remove the shells. Put into a basin three tablespoonfuls of bread crumbs, a very little salt and pepper, half an ounce of butter, a tablespoonful of parsley, picked, washed, dried, and finely chopped, the rind of half a lemon
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