pescatariannut-freesoy-free
Cheese and Egg Toast
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 213. The excerpt below is the record exactly as published.
Cheese and Egg Toast. Boil two eggs hard, pound them in the mortar with enough cream to make them into a paste, season with pepper and salt, and mix in a tablespoonful of grated cheese. Toast a round of bread from a tin loaf, cut off the crust, butter it, and cut into six pieces, spread each piece thinly with anchovy paste, pile the egg mixture on the top, and cover with breadcrumbs, and a tiny bit of butter on each piece
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