Forced Turkeys’ Eggs
From Modern cookery, in all its branches, 1884
Serves 4
Serve directly after baking. Can also be pressed into small buttered cups and baked.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 394. The excerpt below is the record exactly as published.
FORCED TURKEYS’ EGGS (OR SWANS*). (An Excellent Entremets.') Boil gently for twenty minutes in plenty of water, that they may be entirely covered with it, five or six fresh turkeys’ eggs, and when they are done lift them into a large pan of water to cool. By chang- ing the water once or twice they will become cold more rapidly, and they must not be used until they are perfectly so. Roll them in a cloth, pressing lightly on them to break the shells ; clear them otf, and halve the eggs evenly lengthwise. Take out the yolks with care, and pound them to a smooth paste in a mortar with an ounce and a half, or two ounces at the utmost, of pure-flavoured butter to the half dozen, a small half-teaspoonful of salt, a little finely grated nutmeg, and some cayenne, also in fine powder : a little mace, — one of the most delicate of all seasonings when judiciously used — may be added with good effect. Blend these ingredients thoroughly, and then add to them by degrees one raw hen’s egg slightly whisked, and the yolk of a second, or a dessertspoonful or two of sweet rich cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.