Egg au Gratin
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 106. The excerpt below is the record exactly as published.
Egg au Gratin Use recipe for Potatoes au Gratin, substituting hard boiled eggs, diced, for potatoes. THE NEW ANNIE DENNIS COOK BOOK 203 Poached Eggs Put in a saucepan three pints of water, one table- spoonful of vinegar, two pinches of salt. When the water boils, break the eggs into it and let them poach two or three minutes. Lift out with skimmer and serve on toast. Scrambled Eggs, No. 1 Into a granite pan put a teacupf ul of cream ; when it is hot pour in a dozen eggs previously broken into a dish
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