Creamed Eggs
From Cookery for little girls, 1910
Good for breakfast or luncheon.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 3. The excerpt below is the record exactly as published.
CREAMED EGGS Take the desired number of hot hard-boiled eggs, cut in quarters, lay on pieces of hot but- 9 COOKERY FOR LITTLE GIRLS tered toast, and cover with white sauce. This makes a most appetizing dish for breakfast or luncheon. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.