vegetarianpescatariansoy-freefish-freeshellfish-free
Egg Vermicelli
From Kirmess cook book, 1907
Serves 1
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 Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.
EGG VEBMIGELLI. Mrs. Wm. Wescott. Boil three eggs, or one for a person, twelve minutes. Separate whites from yolks, keep yolks warm while chopping whites fine; pepper and sdt to taste. Make sauce of one heaping teaspoon of flour, three table- spoons of cream,, butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.