Egg Buttons
From The Pennsylvania German cook book, 1902
(Fine.)
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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 8. The excerpt below is the record exactly as published.
EGG BUTTONS. One (|uart Hour, one pint of boiling milk, scald Hour well, add a pinch of salt and thin with one-half doz. eggs,
Cook this with the app: pantry check, scaling, and the assistant.