vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Puree of Eggs
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for 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 500. The excerpt below is the record exactly as published.
seven eggs hard ; take off the whites, chop them very small and put them aside. Pound the yolks in a mortar ; add to them rather less than two ounces of good fresh butter, a little chopped parsley, and a seasoning of salt and pepper. Bind with the beaten yolks of three uncooked eggs, and pass the mixture through a colander into the middle of a dish. Put the minced whites into a stew- pan with half a pint of gravy
Cook this with the app: pantry check, scaling, and the assistant.