Onstard Eggs
From Cookery for beginners, 1884
This method makes eggs like a soft custard.
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 9. The excerpt below is the record exactly as published.
Onstard Eggs. Put the washed eggs in a saucepan of cold water and let them just come to a boil, then take them up. Or, lay them in a hot tin pail, cover them with boiling water, put the top on the pail and leave them on the kitchen table for five minutes
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