vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Savory Eggs
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two 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.
two ounces of butter into a stowpan, first rubbing the bottom of it ■with a clove of garlic. When the butter has become very hot, stir in flve eggs previously well beaten, and seasoned with salt, pepper, and a grain of cayenne
Cook this with the app: pantry check, scaling, and the assistant.