Oolden Rod Style

Ingredients

• White of 1 hard-cooked egg, cut fine
• 1/4 C. white sauce
• 1 slice of toast
• Yolk — riced

Method

1. 1

   Add the finely cut white of the hard-cooked egg to the white sauce, heat it, and pour it over the slice of toast.

2. 2

   Sprinkle with the riced yolk.

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 22. The excerpt below is the record exactly as published.

Oolden Rod Style White of 1 hard-cooked egg, cut fine; add to 1/4 C. white sauce, heat, pour over 1 slice of toast, sprinkle with Yolk — riced

Cook this with the app: pantry check, scaling, and the assistant.