Egg Vermicelli
From Delta Gamma cook book, 1922
Serves 2
Recipe by Antoinette Miklau (Gamma).
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.
Egg Vermicelli Separate the yolks and whites of two hard boiled eggs. Chop whites very fine and mix with one cup hot white sauce, then pour onto a hot platter. Rub the yolks through a strainer over the top and garnish with triangles of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.