vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, Spanish Style
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 134. The excerpt below is the record exactly as published.
POACHED EGGS, SPANISH STYLE. Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or, instead of the onion, use parsley and sweet herbs or a combination of all together. Drop in the eggs
Cook this with the app: pantry check, scaling, and the assistant.