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Creamed Eggs

A historical recipe from Public School Domestic Science, by Adelaide Hoodless (1898).

A historical recipe

Public School Domestic Science, by Adelaide Hoodless (1898). Project Gutenberg eBook #18097.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Miss Parloa's New Cook Book, by Maria Parloa.

Source and licence

From Public School Domestic Science, by Adelaide Hoodless (1898). Digitised by Project Gutenberg, eBook #18097 (https://www.gutenberg.org/ebooks/18097). 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.

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Ingredients

Method

  1. Boil 6 eggs 20 minutes.
  2. Make 1 pint of cream sauce.
  3. Have 6 slices of toast on a hot dish.
  4. Put a layer of sauce on each slice of toast, then part of the whites of the eggs, cut in thin strips, rub part of the yolks through a sieve, or a potato ricer, on to the toast.
  5. Repeat this, and finish with a third layer of sauce.
  6. Place in the oven for about 3 minutes, then serve.