gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Durango
From The Cook County cook book, 1912
Serves 2
A hearty dish.
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 The Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.
EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with % onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs
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