Carrots and Poached Eggs
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 13. The excerpt below is the record exactly as published.
CARROTS AND POACHED EGGS Ingredients : Five or six Carrots (medium size and equal in length) One pint of Stock One teaspoonful of Sugar One tablespoonful of Chopped Parsley Two ounces of butter Three or four Eggs
Cook this with the app: pantry check, scaling, and the assistant.