Creamed Eggs with Asparagus
From A second Dudley book of cookery and other recipes, 1914
Cook eggs gradually for a smooth texture.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 99. The excerpt below is the record exactly as published.
CREAMED EGGS WITH ASPARAGUS SIX eggs, one gill of asparagus tips, two ounces of butter, one tablespoonful of cream, season- ing of salt, pepper and a very little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.