vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Creamed Eggs
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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 Rural cook book (1907), page 83. The excerpt below is the record exactly as published.
Creamed Eggs- — Boil six eggs for about eight minutes. Cool, remove shells, and cut into halves. Put two tablespoon fuls of butter in a saucepan and blend with the same amount of floor. Add a cup of water and stir until smooth. Put in some more butter, season with salt and pepper and a little lemon juice. Stir in the eggs and serve on toast
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