Italian Eggs
From The new practical housekeeping, 1890
Serves 1
A favorite dish in Switzerland.
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.
Italian Eggs. — Beat six eggs, add two ounces grated Gruyere cheese, and about half tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.