Howtowdie and Drappit Eggs
From Banquets of the nations, 1911
Serves 4
Serve with a border of spinach and poached eggs.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 215. The excerpt below is the record exactly as published.
HOWTOWDIE AND DRAPPIT EgGS. Prepare and stuff with forcemeat a young plump fowl. Put it into a yetling concave-bottomed small pot with a close-fitting lid, with onions, spices, and at least a quarter pound of butter. Add herbs if approved. When the fowl has hardened and been turned, add a half pint or rather more of boiling water
Cook this with the app: pantry check, scaling, and the assistant.