Eggs in Ramekins
From The fun of cooking, 1915
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 53. The excerpt below is the record exactly as published.
EGGS IN RAMEKINS 4 eggs. 4 rounds of buttered toast. Sprinkle of salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.