To Butter Eggs with Cream
From The closet of Sir Kenelm Digby Knight opened, 1910
Serve warm as a side dish.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 94. The excerpt below is the record exactly as published.
TO BUTTER EGGS WITH CREAM Take to a dozen of Eggs a pint of Cream ; beat them well together, and put three quarters of a pound of Butter
Cook this with the app: pantry check, scaling, and the assistant.