vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Baked with Asparagus
From The national course in home economics, 1917
Serves 4
Serve immediately.
Presented as published in 1917. 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 course in home economics (1917) by Ruth Allen Beezley, page 130. The excerpt below is the record exactly as published.
EGOS BAKED WITH ASPARAGUS. Cut two dozen stalks into inch pieces, using care in removing all the hard part; boil until tender in salted water, drain and put into a baking- dish; pour over them one cupful of drawn butter, break six eggs on the top, put a piece of butter on each one, and a light sprinkle of salt
Cook this with the app: pantry check, scaling, and the assistant.