Shirred Eggs
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.
Shirred Eggs. Butter egg shirrers or ramekins. Break an egg into each, season slightly, and bake until the whites are firm. The dishes may be lined with crumbs or chopped ham or cheese or parsley
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