Fried Eggs (as cooked in Scotland)
From With a saucepan over the sea, 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 With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.
FRIED EGGS (as cooked in Scotland). Make a forcemeat of yi cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard
Cook this with the app: pantry check, scaling, and the assistant.