Steamed Eggs
From Miss Corson's practical American cookery and household management, 1885
Serves 2
A colander over boiling water can be used for steaming.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 143. The excerpt below is the record exactly as published.
STEAMED EGGS. Break in separate cups as many eggs as are required to cover the bottom of a shallow dish the size of the steamer. Butter the dish, slip the eggs on it ; put a small bit of butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.