Creamed Eggs

Ingredients

• 6 hard-boiled eggs
• 1 heaping tablespoon of butter
• 3 teaspoons of flour
• 1 pint of milk
• 1/2 teaspoon salt

Method

1. 1

   Peel and cut the whites of the eggs, place on toast.

2. 2

   Heat milk, rub flour and butter together, stir into milk, cook a few minutes, and pour over toast.

3. 3

   Crumble yolks on top.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 61. The excerpt below is the record exactly as published.

/2 teaspoons salt; stir this until well mixed and add to soup; cook just 1 minute. Garnish with a teaspoon of finely cut parsley and serve. SPLIT PEA SOUP. Half pint green split peas — wash, soak over night; cook in 3 pints of cold water and 1 teaspoon salt. Boil 3 hours. In another saucepan put 1 tablespoon of butter in which brown 1 tablespoon each finely chopped onion, carrots, turnips ; then add these to the soup and boil 1 hour. Rub through sieve and add Y\ spoon pepper, 1 tablespoon flour wet with milk. Boil 2 minutes. Note. — Some kinds of green split peas do not need soaking and will cook in about 1 hour. The green split peas are nicer than the yellow and less expensive. First Aid to Good Cooking 119 PEA SOUP. 1 can peas. 2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 1 pint cold water. 1 teaspoon salt. 1 pint milk. }i teaspoon pepper. Drain the peas, add sugar and cold water; cook very slowly 20 minutes. Rub through a sieve, reheat, thicken with the butter and flour cooked together, add the milk slowly, stir smooth ; add the salt and pepper. Serve very hot. CORN SOUP. Corn soup is made the same way, only use a can of corn instead of the peas, and chop the corn before putting over to simmer. After simmering 20 minutes, put through a sieve and finish as for pea soup. TOMATO BOUILLON. 3/2 can tomatoes. y2 onion. 2 pints boullion. Little salt. Y2 tablespoon sugar. Boil this until nearly one-half quantity ; strain ; season to taste. TOMATO BISQUE. ^2 can tomatoes. 1 teaspoon salt. 1 quart of milk. y2 saltspoon pepper. 2 tablespoons butter. 1 saltspoon soda. 2 tablespoons flour. Dash of cayenne. 1 tablespoon sugar. 1 onion scalded in milk. Stew tomatoes until very soft ; put through sieve ; put strained tomatoes in granite saucepan ; add the soda. When its stops foaming add the butter, little at a time; add salt and pepper. Put milk in dish on asbestos mat; 120 First Aid to Good Cooking stir in the flour mixed with a little of the milk, cook thoroughly ; then pour the tomatoes slowly into the milk ; beat well together. Serve at once. If put together and left to stand it is apt to curdle. TOMATO SOUP (without stock or milk). i quart can tomatoes. x teaspoon salt. 2 heaping teaspoons flour. i teaspoon sugar. i tablespoon snowdrift. I pint hot water. Half an onion sliced. i bay leaf. Rub snowdrift and flour together, moisten with i table- spoon cold tomato juice. Boil the tomatoes and onion together fifteen minutes, add the prepared flour and snow- drift and seasoning, boil fifteen minutes longer; mb through a sieve, heat and serve with bits of toasted bread. VEGETABLE SOUP. Scrape clean the outside of a soup bone; cut the lean meat from it into inch cubes ; put all together in soup kettle with 2 quarts cold water ; let stand 30 minutes on back of stove ; heat gradually to boiling point ; remove scum as it arises ; cover and cook slowly 4 or 5 hours, keeping below boiling point. Remove from fire, drain from the bone and meat and let stand until cold ; after which fat should be taken off from top. Return to stove and add *)4 cup of cabbage, washed and shaved ; 1 good- sized potato, pared and sliced thin ; */> cup onion, sliced thin ; 1 cup tomatoes, a few celery leaves, 1 saltspoon barley, 1 tablespoon sago ; salt to taste ; boil 1 hour. NOODLES. To one unbeaten egg add flour, beat well and add % teaspoon salt, J/2 teaspoon baking powder (scant), and finally enough flour to make stiff batter. Drop from spoon into boiling soup. Cook until done. First Aid to Good Cooking 121 Eggs (See Underlying Principles, page 98.) BOILED EGGS. Never let eggs boil, as the part next the shell will be hard and indigestible if they do. Take a kettle that will hold 2 quarts, put in 6 eggs, fill with boiling water, cover closely and stand near the stove for 7 minutes for very soft boiled eggs, and 12 to 15 minutes if they are wanted very firm. The dish should be shaken occasionally. If the eggs have been standing in the refrigerator or in a very cold room they will not cook as quickly, of course, as eggs that have been standing in a warm room, or if less than 2 quarts of actually boiling water to 6 eggs is used. As trifling as these things seem they make a great difference in the time it takes to cook the eggs, and that is why it is so difficult to always get eggs cooked just as one wants them, unless special care is taken. CREAMED EGGS. 6 hard-boiled eggs. 1 heaping tablespoon of 3 teaspoons of flour. butter. 1 pint of milk

Cook this with the app: pantry check, scaling, and the assistant.