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Fricasseed Eggs
From The Cook County cook book, 1912
Serves 1
A classic breakfast or supper dish.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 16. The excerpt below is the record exactly as published.
FRICASEED EGGS.— Allow 1 hard-tboiled egg for each per- son, cut in 'halves lengthwise. Stand them around the sides of a small meat dish and pour over them a sauce made of 2 large spoons of flour, moistened with enough milk to make thick paste. When it is perfectly smooth add a small cup milk, a large lump butter, plenty of salt and pepper, and a large tablespoon parsley. Pour in another cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.