Gipsy Eggs
From The gourmet's guide to Europe, 1903
Originally a Sunday dish at the Hotel de Madrid in Seville.
Presented as published in 1903. 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 gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 159. The excerpt below is the record exactly as published.
Gipsy Eggs), are the best known of the egg dishes. The Gipsy Eggs have now become a common dish everywhere in Spain, but they were originally a Sunday dish at the Hotel de Madrid in Seville. No other kitchen in Spain had the recipe, and no one knows who gave it to the cook of the Madrid. Gipsy Eggs are cooked thus : a mixture of potatoes, boiled wild asparagus, boiled green peas, onions, a little garlic, ham, or bacon and tomatoes is fried in oil. The eggs
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