Royal Creamed Eggs

Ingredients

• six eggs
• one level tablespoonful of butter
• two and one-half tablespoonfuls of flour
• one pint of cream
• a teaspoonful of salt
• one shake of pepper

Method

1. 1

   Boil eggs and cut into slices.

2. 2

   Cream butter with flour, add cream, boil for three minutes, mix in salt and pepper.

3. 3

   Layer cream and eggs in a basin, sprinkle with rolled cracker, dot with butter, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.

six eggs, add three tablespoonfuls of cheese and one tablespoonful of butter and mix well together. Warm the mixture in a stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast. Minnie K. EGGS REVUELTOS. Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacup- ful of cauliflower. Cook the cauliflower till tender; break the eggs into a pan with the cream, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. Mrs. Lettie Holly. EGGS A LA nODE. Remove the skin from one dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before served turn into the sauce- pan, with the tomato, and stir one way for two minutes, allowing them time to be well done. Eliza Martin. BAKED EGG5, Place a very little beef drippings in the pan, get it quite hot; break in the eggs as if for frying. Salt them and set in hot oveio a few minutes, when they will be done. Eat with buttered toast E. Farrar. EGGS. 179 HUNGARIAN EQGS (DELICIOUS). A piece of butter the size of a walnut, small onion chopped fine, one pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt, cayenne to suit taste. Place the butter in a pan (after having the water boil to heat the pan), let it melt, add onion and cook until soft. (If one does not care for the onion, only the flavor, it can be removed before adding the tomato.) Now add the tomato, let it come to a boil, add cheese cut fine, stir until it is smooth; now break in the eggs and stir hard until the eggs are done; care should be taken to break the yolk in stirring. or it will result in a hard lump; serve on crackers or buttered toast. Adelaide. FONDA (CANADIAN STYLE). Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one tablespoonful of butter. Whip the whites of the eggs to a stiff froth; beat the yolks. Mix the flour smooth in a little milk and stir it into the remainder; add it with the butter to the yolks; mix the whites lightly with them. Pour into a well-greased omelet tin, and bake in a moderate oven for fifteen minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. Mrs. C. O. D. EGGS MEJIDOS. Six eggs, two tablespoonfuls of sugar. Beat the eggs well, add sugar and a small cupful of boiling water. Beat the whole together a second time. An excellent drink for an invalid. P. B. Smith, M. D. EGG RISSOLES WITH HAM. One-half of a pound of ham or salt pork or bacon should be cut into small dice and fried gently until cooked. Break in six eggs and stir once or twice. When the eggs are sufficiently cooked, place on a dish, and serve very hot. Marian Somers. HARD-BOILED EGGS SERVED COLD. Six eggs, salad oil, vinegar. Boil the eggs for ten minutes, throw them into cold water and take off the shells. Serve them whole, or cut into slices, with oil, vinegar, salt and pepper C. E. Lamb. HARD-BOILED EGGS AND GIBLET SAUCE. Eggs that have been boiled hard may be cut in two the long way of the ^gg. Place them on a platter and pour over them a sauce made of chicken giblets or else some left-over turkey gravy. J. E. Town. 180 EGGS. FRIED EQQS. Put a good quantity of oil or butter into a shallow pan, and when ii boils break the eggs carefully into it and fry till the whites are crisp; serve on a platter and trim with parsley. J. O. Roberts. PICKLED EQQS. Have the eggs hard boiled, and, after removing the shells, put them in pickled blood-beet juice until the whites become colored; cut length- wise and serve as a relish. Lillie. PICKLED EQQS— No. 2. To a quart of vinegar add one ounce of whole ginger, one teaspoon- ful of cloves, one blade of mace, and one teaspoonful of whole pepper. Boil the spices for five minutes in the vinegar and let stand three days; then strain the vinegar; boil the eggs to be kept for ten minutes, throw them into cold water and take off the shells; when they are cold put them into jars and cover with the vinegar. C. E. Millington. OMELET SOUFFLE. Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onion, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and proceed as in a plain omelet. Double the omelet and serve immediately. Mrs. N. Heaton. SPANISH OMELET. Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped tiny onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done. Garlic can be used in place of the onions, but this would be too strong for most palates. Annie Thomas. ROYAL CREAriED EQQS. Boil six eggs and cut in slices. Make a sauce by creaming one level tablespoonful of butter with two and one-half tablespoonfuls of flour and adding one pint of cream or cream and milk; let boil three minutes. Mix in thoroughly a teaspoonful of salt and one shake of pepper

Cook this with the app: pantry check, scaling, and the assistant.