Eggs (Carmelite Convent recipe)
From With a saucepan over the sea, 1902
Serves 4
This can also be made with a foundation, or mattress of spinach, or any other vegetable.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.
EQGS. (Carmelite Convent recipe.) Butter a dish, pour into it a puree of asparagus tips, parboiled with herbs and seasoning, drained, mixed with a cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.