Butter Eggs
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.
and pepper, stir in four well- beaten eggs, slightly seasoned, and a teaspoonful of chopped parsley. Cook them like scrambled eggs, and serve on pieces of toasted and buttered bread. Eutterefc Eggs. {CEufs brouilUs au Beurre.) Beat up six eggs and add two table-spoonfuls of milk or cream, season to taste with salt and pepper. Melt one and a half ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.