Swiss Eggs
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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
- 1 level tbp butter
- 4 eggs
- 3 tbp cream
Method
- 1 level tbp butter, 2 level tbp grated cheese, 4 very thin slices of cheese, 4 eggs, 3 tbp cream, salt and pepper to taste.
- Melt the butter in a shallow baking dish;
- cut the slices of cheese in pieces of convenient size to cover the bottom of the dish.
- Break the eggs and drop them into the dish over the cheese, season to taste, and pour the cream over the eggs;
- sprinkle the grated cheese on top and bake in a moderate oven till the eggs are set and the cheese a delicate brown.