Eggs, Buttered
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 494. The excerpt below is the record exactly as published.
Eggs, Buttered. — Brown some butter in a frying-pan, and break five eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.