vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs with Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Allow two eggs for each person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 499. The excerpt below is the record exactly as published.
half a gill of cream into a small saucepan, and season it with salt, pepper, and pounded sugar to taste. Let it warm gradually, and when ready to boU, remove it from the fire and stir in an ounce of butter ; keep moving the saucepan round until the butter is dissolved. Have ready four or five fi-esh eggs
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