Eggs with Vinegar
From The new practical housekeeping, 1890
Serves 1
Serve hot.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 176. The excerpt below is the record exactly as published.
some butter in a frying-pan until of a gooa dark-brown color ; break six or eight eggs into a dish ; season any flavor desired, and slide gently into frying-pan. When done, turn carefully into a dish ; put a good tablespoon strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.