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Fried Eggs
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 455. The excerpt below is the record exactly as published.
RIED EGGS.— Make a sauce with 2 tablespoons of butter, the same of flour, | teaspoon salt, 1 teaspoon curry powder, 1 salt- spoon pepper and 2 cups milk; cook till smooth, stirring constantly. THE CHAFING DISH 619 Pour it over 7 hard boiled eggs, cut into eighths, lengthwise, and serve. FRIED EQQS — Melt in the blazer 4 teaspoons butter; when hot, break in the eggs, one at a time; turn them over and cook the other side as soon as they set; season with pepper and salt, and serve. OMELETS — Beat together 4 eggs
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