Coddled Eggs (CEufs mitonnes)
From The Swedish, French, American cook book, 1918
Serves 1
Used mostly for sick people.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 384. The excerpt below is the record exactly as published.
oddled Eggs ( CEufs mitonnes) Are used mostly for sick people. Have very fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.