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Swiss Eggs

A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).

A historical recipe

Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.

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 Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). 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. Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese;
  2. drop the eggs upon the cheese without breaking the yolks, season to taste.
  3. Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese;
  4. set in a moderate oven for ten or fifteen minutes.