French Egg Cake
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 362. The excerpt below is the record exactly as published.
FRENCH EGG CAKE. Beat up thoroughly six eggs, a teaspoonful of sweet cream or milk and a little salt. Fry in a pan in which there is one-half ounce of melted butter
Cook this with the app: pantry check, scaling, and the assistant.