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Country 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

  1. Make a white sauce thickly mixed with onions, such as you would eat in England with a leg of mutton, but do not forget a little seasoning of mace.
  2. Make a high mold of mashed potatoes, and then scoop it out from the top, leaving the bottom and high sides of the vegetable.
  3. While your sauce is kept by the fire (the potatoes also), boil six eggs for two minutes, shell them, and you will find the whites just set and no more.
  4. Pour the onion sauce into the potato, and drop in the whole eggs and serve very hot.