Savoury Eggs
From A year's cookery, 1880
Serves 1
Use dariole moulds or queen-cake tins if dariole moulds are unavailable.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 1. The excerpt below is the record exactly as published.
Savoury Eggs. — Take as many small tins as there are eggs to be cooked — one for each person and one over is a usual allowance. Dariole moulds will be suitable for the purpose; but, wanting these, queen-cake tins or deep patty-pans may be used. Butter the tins well inside, and sprinkle in them a savoury mixture, made by mincing a slice of co-id boiled ham (fat and lean together), parsley, pepper, and salt. Two ounces of ham and a tea-spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.