Eggs a la Golden Rod
From Use and preparation of food, 1919
The eggs may be mixed with the white sauce poured into a baking dish, covered with buttered crumbs, and baked until crumbs are a delicate brown.
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 40. The excerpt below is the record exactly as published.
EGGS A LA GOLDEN ROD. Separate whites and yolks of hard-cooked eggs, chop whites fine, add to white sauce, and when hot serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.