Egg Puff
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
They may be placed for a minute in the oven.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 115. The excerpt below is the record exactly as published.
EGG PUFF. Beat the white stiff and put in wide mouthed cups or by spoonsful in deep plate. Make hollow in cen- ter and put in each the unbroken yolk. Set cups or plate in pans of boiling water, cover and cook three minutes. They may be placed for a minute in the oven. Serve with butter; pepper and salt. Chopped parsley adds to their appearance.
Cook this with the app: pantry check, scaling, and the assistant.