Poached Eggs in Cream
From Royal cook book, 1930
Presented as published in 1930. 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 cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.
Poached Eggs in Cream Put 1% cup cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water 10 to 15 minutes or until eggs are set. Cover with 14 cup cream sauce, sprinkle with chopped parsley, dust with paprika
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