British/Irish

Scotch Eggs

Name: Scotch Eggs
Yield: 2 servings
Cuisine: British/Irish
Ingredients: one cup of lean cooked ham chopped very fine; six hard-boiled eggs; one third of a cup of stale bread crumbs; one third of a cup of milk; half a teaspoonful of mixed mustard; half a saltspoonful of cayenne; one raw egg

From Mrs. Lincoln's Boston cook book, 1884

Serves 2

Cut into halves lengthwise for presentation.

Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 125. The excerpt below is the record exactly as published.

Scotch Eggs, — One cup of lean cooked ham chopped ver}'' fine ; six hard-boiled eggs. Cook one third of a cup of stale bread crumbs in one third of a cup of milk to a smooth paste. Mix it with the ham ; add half a teaspoonful of mixed mustard^ half a saltspoonful of cayenne^ and one raw egg

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