Fricasseed Eggs
From The new practical housekeeping, 1890
Serves 4
Can add gravy made from butter and flour.
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 169. The excerpt below is the record exactly as published.
Fricasseed Eggs, — Put a half pound stale bread and a pint milk or good meat broth seasoned with pepper and salt in saucepan and boil three minutes, mash well and mix and boil until a thin paste is made, stirring constantly; mix with this six or eight bara-boiled "^eggs, cut in slices or dice, seasoned with pepper and salt, stir over the fire five minutes and serve hot. Or put the broth on the fire in saucepan with the seasoning, adding also ^^^^^^ parsley and a suspicion of onion
Cook this with the app: pantry check, scaling, and the assistant.