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CV.— Parma Eggs

From A Lenten cookery book (1876).

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A historical recipe

A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. a tablespoonful of grated Parmesan cheese

Method

  1. Put two yolks of eggs, a small pat of butter, and a tablespoonful of grated Parmesan cheese, with spice (nutmeg, mace, &c.,) into a flat dish, and stir on the hot plate.
  2. Break five or six eggs into it, and cover lightly with grated cheese.
  3. Brown it over, and serve.

Plating

Cookware for this recipe

  • Grater
  • Wooden spoon
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From A Lenten cookery book (1876), printed page 41, digitised by the Internet Archive: https://archive.org/details/ALentenCookeryBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.