Carmelite Eggs
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 145. The excerpt below is the record exactly as published.
Carmelite Eggs. Make a vegetable puree by boiling spinach, asparagus tips — or any other vegetable — with herbs and seasoning, and mix- ing it with a cupful of cream previous to pressing through a sieve. Pour the puree into a well-buttered baking dish, smooth the surface and break over it very carefully from four to six new-laid eggs
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