Poached Eggs on Toast
From A handbook of home economics, 1912
Presented as published in 1912. 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 A handbook of home economics (1912) by Etta Proctor Flagg, page 9. The excerpt below is the record exactly as published.
Poached Eggs on Toast Have a shallow pan two-thirds full of boiling, salted water, allowing 1 tsp. salt to 1 pt. water. Put a slightly buttered muffin-ring in the water. 38 A HANDBOOK OF HOME ECONOMICS Break egg carefully into a cup and slip into muffin- ring. The water should cover the egg. When there is a film on top, and the white is firm, carefully take up ring and egg with a buttered griddle- cake turner and place egg on a circular piece of buttered toast
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