breakfast
Eggs Benedict
From The galley guide, 1923
Refer to Recipe No. 1114 for Hollandaise Sauce.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 12. The excerpt below is the record exactly as published.
Eggs Benedict. Cut slices of ham to size of toast, fry the ham (Recipe No. 605) and place on pieces of hot buttered toast cut thick. Place dropped egg (Recipe No. 209) on each piece of ham. Make Hollandaise Sauce
Cook this with the app: pantry check, scaling, and the assistant.