vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs in Beets
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or supper.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 375. The excerpt below is the record exactly as published.
the eggs to the hot water to heat. Place the beets on a buttered pan, then raise an egg in each beet. Beat up the whites of two eggs to a meringue, season with a little salt and cayenne pepper, cover the egg on the top; put in oven a few minutes until the me¬ ringue settles. Then arrange on a platter with the allemande sauce around. Garnish wdth parsley
Cook this with the app: pantry check, scaling, and the assistant.