Caviare, Black or Red
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 52. The excerpt below is the record exactly as published.
CAVIARE, BLACK OR RED Chill thoroughly. Serve in bowl set in bed of crushed ice or in ice block. Pass thin fingers of dry, unbuttered toast, lemon wedges, finely chopped hard-cooked egg white, hard-cooked egg yolk, crumbled and passed through sieve, and finely minced onion
Cook this with the app: pantry check, scaling, and the assistant.