vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs a la Creme
From Royal Victoria cook book, 1900
Serves 4
Serve very hot.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 19. The excerpt below is the record exactly as published.
EGGS a la Creme.—Six eggs, 1 tablespoon butter 1 tablespoon flour, $ pint milk, § teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.