Eggs buttered. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a lump of butter, of the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
two eggs, beat up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
toast

Instructions (4)

Put a lump of butter, of the size of a walnut.
Beat up two eggs.
Add a little cream, and put in the stewpan, stirring them till they are hot.
Add pepper and salt, and lay them on toast.

Original Text

Eggs buttered. No. 2.

Put a lump of butter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot. Add pepper and salt, and lay them on toast.

Notes

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