Creamed Poached Eggs
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 84. The excerpt below is the record exactly as published.
CREAMED POACHED EGGS Poach Eggs in Hot Salted Water Place on Platter and Cover with Sauce Made as Follows: 1/2 Cup Rich Milk 1 Tablespoon Butter Y2 Tablespoon Cornstarch Salt and Pepper to Taste
Cook this with the app: pantry check, scaling, and the assistant.