Dinner
Eggs in cases
Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.
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.
- put a small piece of butter in each and a little chopped parsley or onion;
- pepper and salt.
- Put the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts break a fresh egg into each case.
Historical transcription
Source method
- 1
Make little paper cases of buttered writing paper; put a small piece of butter in each and a little chopped parsley or onion; pepper and salt. Put the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts break a fresh egg into each case. Strew over them a few buttered bread-crumbs, and when almost done glaze the tops with a hot shovel.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.