vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 62. The excerpt below is the record exactly as published.
Fried Eggs — Melt a piece of butter in a email frying-pan, break 2 eggs in it carefully so as not to break the yolks; when nearly set, slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. Eggs. 133 Fried Eggs with Tomatoes — Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add pepper and salt to taste, and when quite hot turn it out on a dish, disposing on it the eggs fried in butter. Scrambled Eggs — Beat up 4 eggs, with salt and pepper to taste
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