vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Puffed Eggs
From Cassell's dictionary of cookery, 1892
Serves 3
Time to steam: twenty minutes or more. Sufficient for two or three persons.
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 1399. The excerpt below is the record exactly as published.
Puffed Eggs. — Beat four eggs lightly, and mix with them a pint and a half of cream or milk. Season with salt and pepper. But- ter a mould
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