Egg Escalfados
From The Cook County cook book, 1912
Serves 1
A simple baked egg dish.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.
EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.