Venetian Eggs
From Chafing dish possibilities, 1898
Pour over slices of toasted bread.
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.
Venetian Eggs Cook two tablespoons butter with one table spoon finely chopped onion, a bit of bay leaf, and a blade of mace, until yellow. Remove bay leaf and mace ; then add one and one-half cups tomatoes, one-fourth cup cheese cut in small pieces, three eggs slightly beaten, one teaspoon salt, and one-fourth teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.