Buttered Eggs
From Home cookery, 1898
This mixture may be varied by adding remains of cooked green peas, asparagus, cold fish, chopped ham, or tongue.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 7. The excerpt below is the record exactly as published.
Buttered Eggs. Eggs 2. Milk I tablespoonful. Butter I oz. Buttered toast.
Cook this with the app: pantry check, scaling, and the assistant.