vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Buckingham
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 161. The excerpt below is the record exactly as published.
EGGS A LA BUCKINGHAM DRY TOAST COFFEE Oatmeal One and one half c oatmeal, 4 c boiling w^ater, i t salt. Reserve half of the porridge for future use. Eggs a la Buckingham Alake 4 slices milk toast, and arrange on a platter. Beat 4 eggs slightly, add >^ t salt, Ys t pepper, and ^ c milk. Turn into a heated frying pan in which there are 2 T melted butter, cook, stirring constantly, until of a creamy con- sistency, pour over the toast, and sprinkle with 4 T grated cheese
Cook this with the app: pantry check, scaling, and the assistant.