Eggs Baked
From The National home cook book, 1900
Cooking in the oven yields a more delicate result than frying.
Presented as published in 1900. 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 National home cook book (1900), page 100. The excerpt below is the record exactly as published.
EGGS BAKED _ Butter Casserole, break as many eggs as will be needed nto a saucer, one by one, and if found good slip each into he baking-dish. No broken yolk must be allowed nor must they crowd so as to risk breaking the yolk after put in, Put a small piece of butter on each and sprinkle with pep- pe
Cook this with the app: pantry check, scaling, and the assistant.