Eggs, Spun (Oeufs en Filigrane)
From Harper's cook book encyclopædia, 1902
Serves 6
Used as a garnish for sweet dishes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 117. The excerpt below is the record exactly as published.
Eggs, Spun ( Oeufs en Filigrane) . —This preparation is used prin- cipally as a garnish for other sweet dishes. Prepare a syrup of sugar, white wine, and water, and beat up eight eggs with a dessert-spoonful of arrow-root
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