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Eggs, Baked
From Harper's cook book encyclopædia, 1902
Serves 1
Adding a tablespoonful of cream for every two eggs when the eggs are first slipped in is a great improvement.
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 Harper's cook book encyclopædia (1902), page 111. The excerpt below is the record exactly as published.
Eggs, Baked. — Set into the oven until quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.