Dropped Eggs on Toast
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.
DROPPED EGGS ON TOAST.— Have ready a dish of boiling water, well salted, break the eggs into a saucer, and slide into the water, one at a time. Let the water keep at boiling point, but not bubble, anddijp'the water with a spoon over the top of the eggs. Have ready some nice buttered toast
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