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Eggs au Gratin
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 69. The excerpt below is the record exactly as published.
ggs (au Gratin) — Ingredients—Hard-boiled eggs, butter, grated Parmesan cheese, b'ack pepper, powdered nutmeg, baked bread crumbs. Cut some hard-boiled eggs in slices, and lay them on a well- buttered dish, with grated Parmesan cheese, black pepper
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