To Dress the Eggs of the Guinea Fowl and Bantam
From Modern cookery, in all its branches, 1884
Serves 2
Guinea-fowl eggs are rich and can be used in salads; Bantam eggs are delicate and should be poached gently.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 393. The excerpt below is the record exactly as published.
TO DRESS THE EGGS OF THE GUINEA FOWL AND BANTAM. The eggs of the Guinea-fowl— which are small, very prettily shaped, and of a pale or full fawn- colour (for in this they vary)— are much esteemed by epicures, being very rich and excellent eating. They are generally somewhat higher in price than the common hens’ eggs, even in Norfolk, Suffolk, and other counties where they most abound ; and in London they are usually expensive. They may be cooked in the shell without boiling by the method we have already given : eight or nine minutes will cook them so. About three and a half of gentle boiling will render the whites firm, and ten will harden them quite through. They are often served instead of plovers’ eggs, and are sent to table embedded in moss in the same manner. They may also be shelled, and used whole to decorate a salad. The eggs of the bantam
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