Whirled Eggs
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 116. The excerpt below is the record exactly as published.
WHIRLED EGGS Have crisp, buttered toast, brown and hot. Have also a quart of salted boiling water
Cook this with the app: pantry check, scaling, and the assistant.