Buttered Eggs on Toast

Name: Buttered Eggs on Toast
Ingredients: four hard-boiled eggs; a coffee-cupful of corned beef; a tea-spoonful of anchovy sauce

From Culinary jottings, 1885

Can be garnished with herbs or leftover vegetables.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 127. The excerpt below is the record exactly as published.

a coifee-cupful of corned beef, bacon-lean, or ham ; cut four hard-boiled eggs into eight pieces each ; mix a good sauce hlanche rather thickly, flavour it with a tea-spoonful of anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.