vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Eggs
From The new Kentucky home cook book, 1884
Serves 1
A delicious and delicate way to serve eggs.
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 92. The excerpt below is the record exactly as published.
STEAMED EGGS. Put a small lump of butter into individual egg-dishes; place them inside a steamer, over a pot of boiling water, until the butter is melted; then break two eggs
Cook this with the app: pantry check, scaling, and the assistant.