Butter Eggs
From Gas cookery, 1885
To vary this add when the eggs are cooked, asparagus tops, or kidneys, or shrimps, or anything tasty cooked and made hot in a little butter, and then mix with the eggs and serve very hot.
Presented as published in 1885. 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 Gas cookery (1885) by Helen Edden, page 35. The excerpt below is the record exactly as published.
1 oz. Butter, y oz. Flour, Salt, Cayenne, and 1 teaspoonful made Mustard. Method. — Boil the macaroni tender in water, then strain it and cut it in small pieces. Melt the butter in stewpan, add the flour and milk, and tomato puree and seasoning ; cook well, then stir in the macaroni and two ounces of cheese. Pour into 104 SALADS AND SAVOURIES. buttered cases, put rest of cheese on the top, and put in a hot oven to brown, or under the grill. Serve very hot. Euttereb Eggs. Ingredients.— 4 Eggs, i oz. Butter, i tablespoonful of Cream or Milk, Pepper and Salt, Toast
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