Eggs in Batter
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 144. The excerpt below is the record exactly as published.
Eggs in Batter. Take four hard-boiled eggs, peel carefully and dip them in batter. Fry until brown, then dip and fry again, and continue the process till the eggs are twice their usual size. They may then be placed upon a puree of spinach or other green veg- etable, or they may be served with tomato sauce
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