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Potted Eggs
From The national course in home economics, 1917
Serves 1
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 133. The excerpt below is the record exactly as published.
POTTED EGGS. Take the yolks of six hard-boiled eggs, one ounce of butter, one tea- spoonful of anchovy sauce, a little salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.