Savory Eggs
From Purity flour cookbook, 1917
These may be served cold, surrounded by finely cut endive and small lettuce leaves, garnished with beetroot.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 68. The excerpt below is the record exactly as published.
SAVORY EGGS Simmer some eggs hard, take off their shells and cut them in half, cut off a little piece of each end of the halves to make them stand upright. Take out the yolks, pound them and mix them with a little finely minced hot chicken and ham, fill the white again with the mixture and pour round, but not over, the eggs, a rich gravy. If liked, these may be served cold, surrounded by finely cut endive and small let- tuce leaves, garnished with beetroot
Cook this with the app: pantry check, scaling, and the assistant.