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Eggs (a la Italienne)

Name: Eggs (a la Italienne)
Yield: 1 servings
Ingredients: seven or eight eggs; a bit of butter; the juice of a lemon; a glass of white wine; enough pounded sugar to make them decidedly sweet; a pinch of salt; any approved flavouring, as orange-flower water or curaçao

From Cassell's dictionary of cookery, 1892

Serves 1

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 489. The excerpt below is the record exactly as published.

Eggs (a r Italienne) . — Break seven or eight eggs into a saucepan, with a bit of butter in it. Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them decidedly sweet, a pinch of salt, and any approved fia- vouring, as orange-flower water or cura(

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