Eggs a la Tripe (Another Method)
From Soyer's standard cookery, 1912
Serves 4
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 148. The excerpt below is the record exactly as published.
Eggs a la Tripe. (Another Method.) For six eggs chop up one large onion and fry in butter, but not to take color. Sprinkle them with one-half ounce of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.