Fried Eggs for Garnishing
From The table, 1889
Serves 1
This method is for garnishing.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 153. The excerpt below is the record exactly as published.
Fried Eggs for Garnishing, — Pour half a gill of sweet oil into the frying-pan ; when the oil is hot break in one egg
Cook this with the app: pantry check, scaling, and the assistant.