vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs au Plat
From Modern cookery, in all its branches, 1884
Serves 1
This is a very common mode of preparing eggs on the continent.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 396. The excerpt below is the record exactly as published.
a slice of butter in it, then put in some very fresh eggs broken as for poaching ; strew a little pepper
Cook this with the app: pantry check, scaling, and the assistant.