Japanese Eggs
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
Japan. Associated with Japan by a demonym leading its title: Japanese (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
- 6 hard-cooked eggs
- 1 tsp onion
- 1 tsp parsley
Method
- 1½ c boiled rice, 6 hard-cooked eggs, 1½ c white sauce, 1 tsp onion juice, 1 tsp parsley, 1 tsp soy or Worcestershire sauce.
- Pile the hot, cooked rice on a platter;
- cut the eggs in quarters and imbed in the rice;
- pour over them the sauce flavored with the onion juice and the soy or Worcestershire sauce, and sprinkle the chopped parsley over the top.
- Note: Soy is a sauce to be found in some stores where Japanese and Chinese products are sold.
- Its principal ingredient is the soy bean.