Eggs, Dished
From Cassell's dictionary of cookery, 1892
Serves 2
Preferable to fried eggs.
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 495. The excerpt below is the record exactly as published.
Eggs, Dished. — Take a strong eaxthem or a metal dish. Butter the inside well. Break into it, without damaging the yolks, as many eggs as it will hold without their lying one upon the other. On the top of each drop pepper, salt, and a httle bit of butter.
Cook this with the app: pantry check, scaling, and the assistant.