Breakfast
Eggs à la Goldenrod
Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 “hard-boiled” eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 5 slices toast
- Parsley
Historical transcription
Source method
- 1
Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.