British/Irish

Scotch Eggs

Name: Scotch Eggs
Yield: 2 servings
Cuisine: British/Irish
Ingredients: six hard-boiled eggs; one-third cup milk; one-third stale breadcrumbs; one cup lean boiled ham; one-half teaspoon mixed mustard; one raw egg; fine breadcrumbs; hot deep fat

From Good Things to Eat as Suggested by Rufus, 1911

Serves 2

Serve hot.

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 34. The excerpt below is the record exactly as published.

SCOTCH EGGS— Shell six hard-boiled eggs and cover with a paste made of one-third stale breadcrumbs cooked soft in one- 56 MISCELLANEOUS third cup milk, then mix with one cup lean boiled ham minced very fine and seasoned with cayenne pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll slightly in fine breadcrumbs and fry in hot deep fat

Cook this with the app: pantry check, scaling, and the assistant.