Waldorf Eggs
From Meat substitutes, 1907
This is an extremely pretty lunch dish, especially suitable for a red color scheme.
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 Meat substitutes (1907) by Isabel Goodhue, page 6. The excerpt below is the record exactly as published.
Waldorf Eggs To prepare for six persons take six small, sweet peppers; remove every seed, being careful to leave the peppers in as perfect a condition as possible; boil in water until tender Have ready a hot tomato sauce and six pieces of toast made from stale bread cut in inch thick pieces, 37 38 Now, good digestionwait on appetite, and health on both. — Shakespeare from a round loaf if possible, and toasted slowly to a light brown in the oven. Butter the toast well; place a piece in the centre of each plate; put one of the red peppers on each plate, beside the round of toast, and on each piece of toast slip a poached egg, being careful not to break the yolk. Around the toast and peppers pour the tomato sauce. Place a small piece of butter on each egg and in the heart of each pepper
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Cook this with the app: pantry check, scaling, and the assistant.