Eggs Stuffed with Mushrooms
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 9. The excerpt below is the record exactly as published.
EGGS STUFFED WITH MUSHROOMS. MRS. GALIGHER. Chop quite fine two dozen or so of mushrooms, put them into a double boiler with butter size of an egg, salt and pepper, cook until quite tender. Add one pint of cream, let it come to a boil; then you take it off the fire, add tablespoon of sherry—have ready six hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.