Poached Eggs with Creamed Celery
From The Cook County cook book, 1912
Serves 4
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 34. The excerpt below is the record exactly as published.
POACHED EGGS WITH CREAMED CELERY.— Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the center of the circle with a pt. of celery, cut into inch lengths and cooked about 2 hrs. in boiling water, then stirred with 1^ cups of cream sauce
Cook this with the app: pantry check, scaling, and the assistant.