Egg Pie
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one pound of marrow
- one pound of currants clean washed
- three spoonfuls of cream
- a pound of fresh butter
- twelve eggs
Method
- Boil twelve eggs hard, and chop them with one pound of marrow, or beef suet.
- Season with a little cinnamon and nutmeg finely beaten, adding one pound of currants clean washed and picked, two or three spoonfuls of cream, a little sweet wine, and rose water.
- Mix all together, and fill the pie: when it is baked, stir in half a pound of fresh butter, and the juice of a lemon.