Veal Cake with Eggs
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Press close together with a large spoon. Serve when cold.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 116. The excerpt below is the record exactly as published.
VEAL CAKE WITH EGGS. Edith Philhower. Boil six or eight eggs hard. Cut the yolks in two, and lay some of the pieces in the bottom of a small baking dish, then add a layer of cold chopped meat, veal or ham, or both, chopped parsley, salt and pepper. Then another layer of eggs, meat, etc., until the dish is almost filled. Place a tablespoon or more oil butter
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