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Eggs Poached in Chile
From The Landmarks club cook book, 1903
Serves 2
A spicy and unique dish.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 73. The excerpt below is the record exactly as published.
EGGS POACHED IN CHILE. Grease your skillet, put in about a quart of boiling water, two or three tablespoonfuls of chile and plenty of salt. Drop in as many eggs as you wish to serve. When done take up with a skimmer, pour off some of the chile, if there seems to be too much for the quantity of eggs ; mix a tablespoonful of flour with enough butter to make it smooth
Cook this with the app: pantry check, scaling, and the assistant.