vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creole Style Eggs
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 73. The excerpt below is the record exactly as published.
Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning, if desired, two tablespoonfuls of butter; add one tablespoonful of lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.