Buttered Eggs
From Fifty dinners, 1895
Proportions are important for the right texture.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 74. The excerpt below is the record exactly as published.
buttered eggs, cooked very gently, and kept in a creamy, by no means lumpy state, to which grated Par- 6. Buttered mesan or Gruyere is added with a table- spoonful of cream to finish with. Serve upon crisply fried bread croittes. Propor- tions : an ounce and a half of fresh butter and three whole eggs, two good tablespoonfuls of the cheese
Cook this with the app: pantry check, scaling, and the assistant.