Eggs au Flat
From My mother's cook book, 1902
Serve on the same platter.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.
Eggs au Flat. — Eight eggs, eight tablespoonfuls of bread crumbs, four ounces of butter, one teaspoonful of pepper, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.