Goldenrod Eggs

Ingredients

• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 1/2 teaspoonful salt
• 1/2 cup hot milk
• 1 hard boiled egg (Boil ten minutes)
• 1 slice of toast

Method

1. 1

   Rub the butter and flour, and add the milk and salt.

2. 2

   Cut the egg in half, take off the white part and chop it; stir this into the white sauce.

3. 3

   Cut the crust off the toast and pour over; then quickly rub the egg yolk through the sieve and sprinkle over all.

4. 4

   Keep the sauce and toast hot in the oven until you put on the yolk; serve very hot in a covered dish.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 46. The excerpt below is the record exactly as published.

goldenrod eggs, too, when her mother's j throat was better, and baked apple. All of these things she wrote down in her book so she would J, not forget how to make any of them. k CEREAL WITH DATES ^ 1 heaping tablespoonful oatmeal. i 1 cup of water. y^ teaspoonful of salt. Mix, put in a double boiler and cook for one hour. Five minutes before taking this off the fire stir in t 4 dateS) washed and cut into small pieces. je Serve with cream. H 190 THE FUN OF COOKING CREAM TOAST 2 slices of nice brown, dry toast. % cup of cream. % teaspoonf ul butter. % teaspoonful flour. ^ teaspoonful salt. Rub the melted butter and flour; beat the cream till it scalds, or almost boils; mix together and pour slowly over one slice of the toast in a deep dish; then put on the sec-. ond slice and pour the rest of the cream over that. Serve very hot. GOLDENROD EGGS y2 tablespoonful butter. % tablespoonful flour. ^ teaspoonful salt. % cup hot milk. Rub the butter and flour, and add the milk and salt. Have ready 1 hard boiled egg. (Boil ten minutes.) 1 slice of toast

Cook this with the app: pantry check, scaling, and the assistant.