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Swiss Eggs

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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. 4 eggs, 3 oz.
  2. of Gruyère cheese, 1 oz.
  3. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste.
  4. Spread the butter on a flat baking dish;
  5. lay on it some very thin slices of the cheese.
  6. On these break the eggs, keeping the yolks whole;
  7. grate the rest of the cheese, mix it with the parsley;
  8. strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.