Eggs, Boston Style
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.
Eggs, Boston style Rolls Lamb or mutton chops, Bignon Coffee String beans Mashed potatoes Tutti frutti pudding Demi tasse DINNER Seapuit oysters Consomme Pemartin Celery. Salted almonds Brook trout, Cambaceres Cucumber salad Breast of squab, Eveline Asparagus, Hollandaise Coupe Victor Ginger bread Demi tasse Eggs, Boston style. Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce
Cook this with the app: pantry check, scaling, and the assistant.