Gup Eggs on Toast
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 361. The excerpt below is the record exactly as published.
Gup Eggs on Toast. — Butter V, dozen cups and dust them with fine bread crumbs, put into each one a raw egg and a little salt ; set the cups in a pan of hot water on the stove till the whites are hard. In the meantime cut several slices of bread
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