Buttered Eggs
From The complete Indian housekeeper & cook, 1898
This dish may be varied with chopped truffles, mushrooms, ham, anchovies, etc.
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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.
Buttered Eggs.— Tliree units yolk of egg, 2 of white, 1 of butter, 2 of milk or cream, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.