Dinner
Scrambled eggs in cups
Scrambled eggs in cups, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a rather large tin “shape” cut round out of slices of stale bread an inch thick.
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.
- With a rather large tin “shape” cut round out of slices of stale bread an inch thick.
- With a small “shape” cut more than half through these rounds and dig out the crumb carefully, leaving bottom and sides a quarter of an inch thick.
- When of a delicate brown, butter the insides and edges of the “cups” and leave in the oven three minutes longer.
- Arrange on a dish and fill with scrambled eggs prepared as in the last recipe.
Historical transcription
Source method
- 1
With a rather large tin “shape” cut round out of slices of stale bread an inch thick. With a small “shape” cut more than half through these rounds and dig out the crumb carefully, leaving bottom and sides a quarter of an inch thick. Set in a pan on the upper grating of the oven to crisp. When of a delicate brown, butter the insides and edges of the “cups” and leave in the oven three minutes longer. Arrange on a dish and fill with scrambled eggs prepared as in the last recipe.
Nutrition pending
No invented nutrition numbers.
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