Eggs a la Martin
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.
Eggs a la Martin. — Dust the bottom of a dish lightly with Granose Flakes; cover with cream sauce. Break the eggs over the cream sauce, being careful to keep each one whole. Sprinkle more Gra- nose over the eggs, and add some cream sauce to each egg. Set in the oven for about ten minutes
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