Eggs and Garlic
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two eggs per person.
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 491. The excerpt below is the record exactly as published.
Eggs and Garlic.— Pound ten cloves of garlic that have been boiled for twenty mrnutes — the water having been changed during the boil- ing— with a couple of anchovies ; put them, when well pounded, into a stewpan, and add two table - spoonfuls of oil, the beaten yolks of two eggs, a table-spoonful of vinegar, some pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.