Dinner
Savory eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Dissolve a pinch of soda in a cup of cream and heat the cream.
- In another vessel heat a pint of stock.
- Turn into the stock six beaten eggs, season to taste with salt, pepper and minced parsley;
- cook until the eggs begin to thicken, stirring all the time;
- add the cream and serve on slices of lightly buttered toast.
Historical transcription
Source method
- 1
Dissolve a pinch of soda in a cup of cream and heat the cream. In another vessel heat a pint of stock. Turn into the stock six beaten eggs, season to taste with salt, pepper and minced parsley; cook until the eggs begin to thicken, stirring all the time; add the cream and serve on slices of lightly buttered toast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.