Eggs Romanoff
From Allied cookery, 1916
Good for a cold supper.
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 20. The excerpt below is the record exactly as published.
EGGS ROMANOFF Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly fiavotired aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare
Cook this with the app: pantry check, scaling, and the assistant.