Savoury Eggs
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 276. The excerpt below is the record exactly as published.
Savoury Eggs. — Soak a heaped tablespoonful of dried crumbs in broth, add a well-beaten egg to each tablespoonful of crumbs with a teaspoonful of made mustard, a tablespoonful of grated cheese, and a sprinkling of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.