vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Buttered Eggs
From A year's cookery, 1880
Serves 1
Ensure eggs are removed from heat as soon as they are lightly set to avoid becoming hard.
Presented as published in 1880. 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 year's cookery (1880) by Phillis Browne, page 28. The excerpt below is the record exactly as published.
Buttered Eggs. — Allow one fresh egg for each person, with an egg over, and one ounce of butter to two eggs
Cook this with the app: pantry check, scaling, and the assistant.