Creamed Eggs
From The century cook book, 1894
Serves 1
Garnish with parsley.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 57. The excerpt below is the record exactly as published.
Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast
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