Eggs en Couronne
From Miss Cameron's cookery book, 1898
Serves 4
This is enough for four people, but, of course, the quantities can be increased in proportion to the number of people.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 51. The excerpt below is the record exactly as published.
Eggs en Couronne. Quarter lb. cooked ham, \ pint brown sauce, £ teaspoonful lemon juice, some stale bread, and 4 fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.