vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Burnt Butter
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 2.5 to 3.5 minutes per egg.
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 490. The excerpt below is the record exactly as published.
Eggs and Burnt Butter.— Prepare half a dozen eggs as if for poaching, by breaking each one separately into a cup. Bl■o^^'n three ounces of butter in a large frying-pan, and slide the eggs from the cups into it ; when they have weU set, ladle the biimt butter over them, and sprinkle salt and some nutmeg
Cook this with the app: pantry check, scaling, and the assistant.