Holland Eggs
From The new practical housekeeping, 1890
Serves 1
Use roe from fish for added flavor.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 170. The excerpt below is the record exactly as published.
Holland Eggs. — Cook seven eggs hard and cut in long slices ; wash and clean a large herring, cut in small pieces ; take the roe from a carp or other fish and fry in butter ; butter a baking dish, put in the boiled eggs and pour over them five tablespoons tream ; on each egg put a piece of nerring and some of the roe, and thus fill up the dish with alternate layers ; mix some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.