vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: 2s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 488. The excerpt below is the record exactly as published.
Eggs (a la Creme).— Tofive or six eggs that have been weU whipped to a froth add gradually half a pint of cream, and, while mixing, flavour with a tea-spoonful of salt. Butter a mould
Cook this with the app: pantry check, scaling, and the assistant.