British/Irish
Scotch Eggs
From Cassell's dictionary of cookery, 1892
Serves 5
Time to boil the eggs is ten minutes.
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 501. The excerpt below is the record exactly as published.
bread-crumbs, grated ham, an anchovy pounded, and mixed spices. Roll five hard-boiled eggs, freed from their shells, first into beaten egg, and then into the forcemeat. Put some good dripping or lard
Cook this with the app: pantry check, scaling, and the assistant.