Dropped Eggs
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
salt, until all are used; pour over them a cup cream and brown in the oven. Dropped. Drop fresh eggs into a saucepan of boil- ing water, with salt in it; have ready slices of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.