Swiss Eggs
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 43. The excerpt below is the record exactly as published.
SWISS EGGS — Heat some butter in a shallow basin or pie- plate and break in the desired nulmber of eggs. Add nearly a table- spoon of sweet cream to each egg; salt and pepper, then grate cheese over them
Cook this with the app: pantry check, scaling, and the assistant.