vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs, Spanish Style
From The Cook County cook book, 1912
Serves 1
Parsley and sweet herbs may be substituted for the onion.
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 The Cook County cook book (1912) by Associated College Women Workers, page 17. The excerpt below is the record exactly as published.
POACHED EGGS, SPANISH STYLE.— Heat an earthen pan slowly and melt in it a tablespoon of butter; add a teaspoon of salt, a little pepper and a small onion minced very fine
Cook this with the app: pantry check, scaling, and the assistant.