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Spanish Egg

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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. Mrs.
  2. Harry H.
  3. Small Blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish.
  4. Add one pint of milk and cook to a thick cream.
  5. Add salt and paprika and a dash of cayenne pepper.
  6. Then add half a pound of American cheese cut in very small pieces and cook until well blended together.
  7. Have one large onion and one green pepper cut in chips and fried as tender as butter, taking care not to brown the onion.
  8. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce.
  9. Have six eggs boiled hard, slice and add to the mixture.
  10. Serve on toast on hot plates.