Eggs and Mushrooms
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.
EGGS AND MUSHROOMS Heat half a cup of tomato sauce and add half a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter, then mix with half the sauce; pour into a shallow earthen baking dish and break six eggs
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