Eggs and Olives
From Delta Gamma cook book, 1922
Serves 2
Recipe by Ethel Elliott Swan (Tau).
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.
Eggs and Olives Boil six or eight eggs. Remove shells. Cut eggs into thick slices; roll each slice in cracker dust, then in beaten egg, then in cracker dust again and set in the ice chest until the coating stiffens. Fry to a hght brown. Transfer to a heated platter and pour over the eggs a rich white sauce into which have been stirred a dozen large olives
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