Steamed Eggs
From The national course in home economics, 1917
Serves 1
Serve with fried ham or sausages.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 130. The excerpt below is the record exactly as published.
STEAMED EGGS. Break one-half dozen eggs into separate cups, and have ready a well-buttered dish, into which each ^gg should be placed carefully. Cover the dish to prevent the heat from escaping, and set it over a pan of boiling water, first putting small bits of butter
Cook this with the app: pantry check, scaling, and the assistant.