Eggs buttered. No. 3.

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)

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about three spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a toast ready buttered
Milk with a little butter, about the size of a walnut, may be used instead of the cream. ↝ Milk, NFS [Milk, reduced fat]
a little butter, about the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Beat the eggs well together with about three spoonfuls of cream and a little salt.
Set the mass over a slow fire, stirring till it becomes thick, without boiling.
Have a toast ready buttered to pour it upon.

Original Text

Eggs buttered. No. 3.

Beat the eggs well together with about three spoonfuls of cream and a little salt; set the mass over a slow fire, stirring till it becomes thick, without boiling, and have a toast ready buttered to pour it upon.

[86]Milk with a little butter, about the size of a walnut, may be used instead of the cream.

Notes

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