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Shirred Eggs
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 56. The excerpt below is the record exactly as published.
Shirred Eggs Break eggs into oiled individual molds or ramekins, sprinkle lightly with salt and pepper and generously with coarse bread crumbs. Place a few dots of butter or a thin slice of bacon
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