EGGS— ATLANTIC CITY STYLE
From The national course in home economics, 1917
Serves 3
Serve on a hot platter, garnish with parsley.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 136. The excerpt below is the record exactly as published.
EGGS— ATLANTIC CITY STYLE. Soak one pint of stale bread-crumbs in one pint of sweet milk; beat eight eggs very light and mix with the bread-crumbs. Have ready a hot pan, two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.