vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs
From European and American cuisine, 1914
Serves 1
Add more butter if necessary and season with salt and white pepper.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 355. The excerpt below is the record exactly as published.
1 tablespoonful butter over the fire ; as soon as hot break into it 1 egg
Cook this with the app: pantry check, scaling, and the assistant.