Eggs (en Suisse)
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two or three persons.
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 496. The excerpt below is the record exactly as published.
Eggs (en Suisse). — Beat up six eggs, yolks and whites, add to them two or three young onions and some parsley skred very fine ; season with salt and pepper. Mix the above with equal quantities of melted butter and grated cheese
Cook this with the app: pantry check, scaling, and the assistant.