Cold Eggs Deutschland
From Soyer's standard cookery, 1912
Serves 4
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 155. The excerpt below is the record exactly as published.
Cold Eggs Deutschland. Season some cooked young shoots of hops with salt and pepper; add thereto some chopped parsley, and chervil, and a puree of plainly-cooked tomatoes mixed with jelly. Mold in oiled tartlet molds, and serve on glass dish
Cook this with the app: pantry check, scaling, and the assistant.