British/Irishdairy-freenut-freesoy-freefish-freeshellfish-free
Scotch Eggs
From The King's College Hospital book of cooking recipes, 1907
Serves 4
The eggs are fried whole, cut afterwards, and arranged with the cut side uppermost, garnished with fried parsley.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 42. The excerpt below is the record exactly as published.
Scotch Eggs. Boil some eggs hard; mince some cold meat very fine, with a little parsley, onion, pepper and salt. Spread all over the eggs; then egg and breadcrumb them, and fry a little brown
Cook this with the app: pantry check, scaling, and the assistant.