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Swiss Eggs

A historical recipe from The English Housekeeper, by Anne Cobbett (1851).

A historical recipe

The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.

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 The English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). 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. Put a piece of butter the size of a small egg into a saucepan with ¼ lb.
  2. grated cheese, a little nutmeg, parsley and chives finely chopped, and ½ a glass of white wine.
  3. Stir it over a slow fire, till the cheese is melted;
  4. then mix in 6 eggs well beaten, set it on the fire, and keep stirring till done.
  5. Serve in the centre of a small dish, with toasted sippets round.