vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Buttered Eggs
From The new practical housekeeping, 1890
Serves 1
Avoid boiling to prevent curdling.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 167. The excerpt below is the record exactly as published.
Buttered Egas. — Break four eggs into a bowl and beat well ; put two tablespoons Dutter into another bowl, which place in boiline water and stir till butted melts ; pour that and the eggs into a linea saucepan, hold over a gent.e fire and as the mixture logins to warm pour it two or three times into the bowl and back ugain, that the two ingredients may be we incorporated. Keep stirring the eggs and butter one way until they are hot, without hoLing^ and serve on hot buttered toast. If the mixture is trowed to bou it will curdle and so be entirely spoiled. C rried Eg is. — Slice twa onions very thin and fry in butter to a nice brown, add a tablespoon curry powder and one pint good broth or stock, stew tiL onions are quite tender, add a cup cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ^en hard-boiled eggs, cut in slices, and heat them well, but do not boil. If a white instead of a brown dish is wished the onions must be stewed in butter, and the sauce made of veal broth mixed with a little milk and flour. Pepper and salt to taste. Serve hot. Or mix two teaspoons curry powaer into a paste with,a little gravy from one and one-half pints, and rub it, adding the rest of grayv until it is completely incorporated ; let it then simmer gently until it is reduced to little more than a half pint ; thicken it with a little flour and butter, boil six eggs hard, cut them into slices, yolk and white together, warm up for five minutes, and serve very hot. Another excellent recipe : Cut each egg into four slices ; put two tablespoons butter
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