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Fricasseed Eggs and Onions
From The Cook County cook book, 1912
Serves 1
A comforting dish with a rich flavor.
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 AND ONIONS.— Slice 6 hard-boiled eggs lengthwise. Cut an onion in thin slices and fry in 3 table- spoons of butter until a delicate brown. Add 2 tablespoons of flour, pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. Stir and boil a few moments. Add the eggs and set pan in a double boiler until eggs are re-heated. — Mrs. D. O. Dooley, Bensen, Hi. CANADIAN FONDA.— Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 ta'blespoon of butter to the well-beaten yolks of 6 eggs; mix the beaten whites lightly with them. Pour into a well-greased omelet tin, and cook in a moderate oven for 15 minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. — Mrs. C. J. Jeffries, Winnetka, 111. FONDA AU GRATIN.— Melt 3 tablespoons of butter
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Cook this with the app: pantry check, scaling, and the assistant.