Minced Eggs
From The Cook County cook book, 1912
Serves 1
Serve garnished with sippets of toast.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 21. The excerpt below is the record exactly as published.
MINCED EGGS.— Chop- up, not too fine, 4 or 5 hard-boiled eggs. Put over the lire, in a saucepan, 1 tablespoon of butler, an.1 when it begins to bubble, stir into it one tablespoon of flour; cook 1 minute, then add 1 cup of hot milk
Cook this with the app: pantry check, scaling, and the assistant.