Eaeg GrureL
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 320. The excerpt below is the record exactly as published.
Eaeg GrureL.—Beat the yolk of an egg with a table-spoon of sugar, beating the white separately; add a tea-cup of boiling water to the yolk, then stir in the white, and add any seasoning
Cook this with the app: pantry check, scaling, and the assistant.