Goldenrod Eggs (Alternate)
From Grange cook book and household guide, 1940
Mrs. John Ray Jimeson, Pleasant Garden Grange.
Presented as published in 1940. 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 Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 9. The excerpt below is the record exactly as published.
Allow 1% eggs for each person. Cook the eggs at the simmering point for 30 min. (left-over eggs may be used); plunge the eggs in cold water and remove shells. Reheat the whites, cut into small pieces in a white sauce and pour on slices of crisp buttered toast at serving time. Allow 1 cup of sauce to each 4 eggs. To make the white sauce blend 2 tbsp. butter with 1% tbsp. flour, add gradually 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.