Mince with Poached Eggs
From Common-sense papers on cookery, 1880
Crusts can be saved for bread pudding.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 17. The excerpt below is the record exactly as published.
mince with poached eggs. We would, however, re- mind the reader that the previous dish required bread-crumbs and boiling fat. In order to make the bread-crumbs, cut a large slice of bread of equal thickness, and having removed the crust, with a tin 48 Common-sense Cooker v. cutter or a small knife cut four pieces of bread the shape of a heart
Cook this with the app: pantry check, scaling, and the assistant.