Plain and Fancy Baked Eggs
From Royal baker and pastry cook, 1913
Can vary by adding chopped parsley, ham, soaked bread crumbs, chopped onions, or a little stewed tomato.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 74. The excerpt below is the record exactly as published.
Plain and Fancy Baked Eggs. — Butter small stoneware dishes. Carefully break egg in each. Add salt, pepper, and bit of butter
Cook this with the app: pantry check, scaling, and the assistant.