Creamed Eggs
From Around-the-world cook book, 1913
Serves 1
This may be served individually for luncheon.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.
CREAMED EGGS Take hard-boiled eggs, cut a slice from the base of each, so that it will stand. Then cover the eggs with a cream sauce, and garnish with sprigs of parsley and with olives
Cook this with the app: pantry check, scaling, and the assistant.