vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hard-Boiled Eggs on Fried Bread
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve immediately for best results.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 278. The excerpt below is the record exactly as published.
hard-boiled Eggs is to halve them and set them upright, leaving the yolks as they are. Set each half n d 402 EGGS AND OMELETTES on a square or circle of fried bread in a fire-proof dish, moisten with a little melted butter, and bake till quite hot. Serve in the same dish, with a pat of maitre d’hotel butter
Cook this with the app: pantry check, scaling, and the assistant.