vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Birds' Nests
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.
BIRDS' NESTS Have prepared slices of buttered toast, and on each slice put the beaten white of an egg in the shape of a bird's nest. In the center place the yolk, seasoning with a small piece of butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.