Stirred Eggs
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.
half an ounce of fresh butter ; when melted drop in four or five eggs
Cook this with the app: pantry check, scaling, and the assistant.