Puffed Egg
From Trinity cook book, 1925
Serve in the cup in which it is cooked.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 64. The excerpt below is the record exactly as published.
PUFFED EGG One egg, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.