Carrots and Eggs
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Make the same preparation as above, for the sauce, with the same seasonings, but add a dust of nutmeg.
- Then add half a pint of white stock which will be enough for a small bunch of carrots;
- simmer them for fifteen minutes and then break in three whole eggs, taking care that they fall apart from each other.
- Let them cook till nearly set (for they will go on cooking in the hot sauce after you remove them from the fire) and serve at once.
- This is nearly as good if you use old carrots sliced, instead of the young ones.
- [M.
- Zoeben.]