Egg Cutlets

Name: Egg Cutlets
Yield: 3 servings
Ingredients: six hard-boiled eggs; one raw egg; six drops onion juice; six drops lemon juice; one teaspoonful of chopped parsley; one cup of cream or milk; one tablespoonful of butter; two tablespoonfuls of flour; Salt and pepper to taste

From The complete cook book, 1900

Serves 3

Serve with Piquant sauce and green peas.

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 65. The excerpt below is the record exactly as published.

EGG CUTLETS. Six hard-boiled eggs, one raw egg, well beaten, six drops onion juice, six drops lemon juice, one teaspoon- ful of chopped parsley, one cup of cream or milk, one tablespoonful of butter and two tablespoonfuls of flour. Salt and pepper to taste

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