Eggs and Sauce, Robert
From Cassell's dictionary of cookery, 1892
Serves 1
Allow two eggs for each 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 492. The excerpt below is the record exactly as published.
Eggs and Sauce, Robert.— Boil twelve eggs for fifteen minutes, quarter them, after removing the shells, and have ready the above sauce
Cook this with the app: pantry check, scaling, and the assistant.