Hen's Nest

Ingredients

• one-half dozen eggs
• one cupful of butter
• one cupful of sugar
• yolk of one egg
• one cupful of boiling water

Method

1. 1

   Make a hole at one end of the eggs and empty the shells.

2. 2

   Fill them with blanc mange; when stiff and cold, take off the shells.

3. 3

   Pare lemon rind thin, boil in water till tender, cut in strips to resemble straw, and preserve in sugar.

4. 4

   Fill a deep dish half full of jelly or cold custard, put the eggs in, and lay the straws around them.

5. 5

   For the sauce, beat butter, sugar, and egg yolk together, stir in boiling water, let it boil, and flavor to taste.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 223. The excerpt below is the record exactly as published.

HEN'S NEST. (A fancy dish. ) Take one-half dozen eggs, make a hole at one end and empty the shells, fill them with blanc mange; when stiff and cold take off the shells; pare lemon rind very thin, boil in water till tender, then cut in thin strips to resemble straw and preserve in sugar; fill a deep dish half full of jell)' or cold custard, put the eggs in and lay the straws, nest-like, around them. Sauce for the Above Pudding. — One cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cupful of boiling water

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