Egg Savoury
From The Cook County cook book, 1912
Serves 1
A delightful savory 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 80. The excerpt below is the record exactly as published.
EGG SAVOURY.— Fresh slightly toasted bread or less fresh untoasted cut in squares, diamonds or rounds, sprinkling with Wor- cestershire sauce, or any good sauce, covering neatly with the chopped wliites of hard-boiled eggs, salted, on which arrange a center of the riced yolks; put a round slice from a black pickled walnut on each corner, dot with capers and sprinkle with paprika
Cook this with the app: pantry check, scaling, and the assistant.