Egg Savoury
From The Samaritan cookery book, 1903
Miss Williamson, West Princes Street, Glasgow.
Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 27. The excerpt below is the record exactly as published.
EGG SAVOURY, 4 hard-boiled eggs, i dessertspoonful cooked ham. i dessertspoonful flour, i dessertspoonful parsley. i tablespoonful of cream. A piece of butter, i egg. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.