Eggs au Plat
From The art of cooking, 1880
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.
Eggs au Plat. — 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.