British/Irish
Scotch Eggs
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. H. A. Sherman, Palatine, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 38. The excerpt below is the record exactly as published.
SCOTCH EGGS.— Chop i^ cup bread crumbs and V^ milk together until a smooth paste. Add to 1 cup of lean ham, chopped very fine; add the seasoning to taste and 1 raw t^g. Mix thor- oughly. Shell 6 boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.