Buttered Eggs
From A bachelors cupboard, 1906
This dish can be served as a luncheon dish or a snack.
Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 45. The excerpt below is the record exactly as published.
buttered eggs as served in his Norwegian home at high tea, but which may be served as a luncheon dish or a snack after the play. Four new-laid eggs are required, and two ounces of 1 06 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees butter, a small onion, and chopped parsley. The eggs, well beaten, are poured into the blazer. In which the butter has been melting, together with chopped onion and the parsley, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.