Creamed Eggs
From The new practical housekeeping, 1890
Serves 4
Serve in the baking dish.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 174. The excerpt below is the record exactly as published.
Creamed Eggs^ made as follows : Prepare eggs as above and mash the yolks well with a little butter, onion juice and salt, fill the halved whites with this, rounding up, and place in a baking dish ; make a rich cream gravy of milk, cream and butter, seasoned with white pepper, salt and a small pinch sugar^ and pour into the dish, leaving a narrow rim of the whites and the yolks of eggs showing above ; springe grated cheese
Cook this with the app: pantry check, scaling, and the assistant.