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Egg Savoury

Name: Egg Savoury
Yield: 1 servings
Ingredients: Take four hard-boiled eggs; a dessertspoonful of flour; one of finely minced parsley; one of cooked ham (minced); one tablespoonful of cream; a piece of butter; one egg

From Tried favourites cookery book, 1909

Serves 1

Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 91. The excerpt below is the record exactly as published.

Egg Savoury. Take four hard-boiled eggs and chop them fine, mixing with a dessertspoonful of flour, one of finely minced parsley, one of cooked ham (minced), one tablespoonful of cream, a piece of butter, and one egg

Cook this with the app: pantry check, scaling, and the assistant.