British/Irish
Scotch Eggs
From The New century cook book, 1899
Serves 1
Cut in halves and arrange in a bed of parsley.
Presented as published in 1899. 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 The New century cook book (1899), page 63. The excerpt below is the record exactly as published.
Scotch Eggs. Cook one-third cup of stale bread crumbs in one-third cup of milk to a smooth paste; add to it one cup cooked ham, chopped fine, one-half teaspoonful mixed mustard, one-half salt- New Century Cook Book. 127 spoonful cayenne and one raw egg
Cook this with the app: pantry check, scaling, and the assistant.