Eggs à la Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Eggs should stand on end after cutting.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 42. The excerpt below is the record exactly as published.
Eggs X la Cr£am. Boil six eggs eight minutes, drop in cold water a minute; remove the shells, cut in halves; slice a bit off each end so they will stand on end. Mix a tablespoon of butter with a teaspoon of flour; stir it into a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.