Eggs a la Baldwin
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 114. The excerpt below is the record exactly as published.
Eggs a la Baldwin. — Boil four or six eggs till quite hard, cut the whites into very small pieces. Make a rich white stock, add a little chopped parsley, a dust of cayenne, a little salt, a tablespoonf ul of crea
Cook this with the app: pantry check, scaling, and the assistant.