Nuremberg Egg
From Cassell's dictionary of cookery, 1892
Serves 1
Time varies according to size.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1003. The excerpt below is the record exactly as published.
Nuremberg Egg. — Put an egg in boil- ing water, and let it simmer gently for ten minutes. Take it out, remove the shell, and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it
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