Shirred or Baked Egg
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.
Shirred or Baked Egg Prepare as coddled egg. Cook in a pan of water in the oven. Ramekins may be lined with seasoned buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.