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French Eggs

A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).

A historical recipe

Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.

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 Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Digitised by Project Gutenberg, eBook #58948 (https://www.gutenberg.org/ebooks/58948). 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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "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. Boil 4 eggs twenty minutes, remove shells, separate the whites and yolks, chop the whites fine.
  2. Make a nice cream sauce and into this stir the chopped whites.
  3. Have ready on a platter six half slices of bread, toasted and buttered, pour the cream sauce over the toast, and over all grate the yolks of the eggs.
  4. Serve very hot.
  5. W.
  6. W.
  7. MacFarland.