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Spanish Eggs

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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

  • one cupful of rice thirty minutes
  • two quarts of boiling water
  • six dropped eggs

Method

  1. Cook one cupful of rice thirty minutes in two quarts of boiling water, to which has been added one table-spoonful of salt.
  2. Drain through a colander, and add one table-spoonful of butter.
  3. Spread very lightly on a hot platter.
  4. On the rice place six dropped eggs, and serve.