Eggs, Point Shirley Style
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve on buttered toast if desired.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 41. The excerpt below is the record exactly as published.
Eggs, Point Shirley Style. Separate the yolks and whites of three eggs. Beat the yolks two minutes; add three tablespoons of cream, one-half even teaspoon salt, beat a little more. Melt half a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.