Soft Cooked Eggs
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 213. The excerpt below is the record exactly as published.
SOFT COOKED EGGS TOAST COFFEE OATMEAL COOKIES Soft Cooked Eggs Heat a quart of water to boiling, move from the source of heat, lower in 4 eggs gently
Cook this with the app: pantry check, scaling, and the assistant.