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Eggs Virginia

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

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 Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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. Grate six ears of corn.
  2. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a dash of pepper.
  3. Drop the mixture in large tablespoonfuls in hot fat.
  4. When brown on one side, turn and brown on the other.
  5. Drain and arrange neatly on a large platter.
  6. Put a poached egg on the top of each cake, cover with cream sauce and send to the table.
  7. This dish, with green peas, makes quite a complete meal.