Soft Boiled Eggs
From The new Annie Dennis cook book, 1905
Serves 1
The egg will be cooked with an even consistency.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 107. The excerpt below is the record exactly as published.
Soft Boiled Eggs To one egg, pour one-half pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.