Eggs, Forced
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four 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, Forced. — Make a forcemeat with the yolks of eight eggs boiled till hard, a quarter of a pound of butter, some finely- chopped herbs, salt, pepper, and nutmeg, and a tea-cupful of bread-crumbs soaked in milk
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