Swiss Egg
From The child's cookery book, 1900
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 8. The excerpt below is the record exactly as published.
Swiss Egg Grate three ounces of cheese, butter a large saucer rather thickly, and cover it with part of the grated cheese. Break three eggs into the saucer, being careful not to break the yolks. Chop a small teaspoonful of parsley and mix it with the rest of the grated cheese, strew this over the eggs, and put a small bit of butter
Cook this with the app: pantry check, scaling, and the assistant.