Duck's Eggs Roasted
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 110. The excerpt below is the record exactly as published.
Duck's Eggs Roasted.) Heat some oil in a pan ; add a quarter teaspoonful salt, one teaspoonful of pounded onions, half a teaspoonful of pounded chillies, and one teaspoonful of pounded cardamoms. Fry for a couple of minutes, then drop the eggs
Cook this with the app: pantry check, scaling, and the assistant.