Moulded Eggs
From The Cook County cook book, 1912
Serves 1
Serve with tomato or cream sauce.
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.
MOULDED EGGS.— Prepare a round of toast for each tgg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.