Dinner
Minced 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.
- Chop up, but not too fine, four or five hard-boiled eggs.
- Put over the fire, in a saucepan, one tablespoonful of butter, and when it begins to bubble, stir into it one tablespoonful of flour;
- cook one minute, then add one cupful of hot milk.
- When it cooks thick like cream, put in the minced eggs.
Historical transcription
Source method
- 1
Chop up, but not too fine, four or five hard-boiled eggs. Put over the fire, in a saucepan, one tablespoonful of butter, and when it begins to bubble, stir into it one tablespoonful of flour; cook one minute, then add one cupful of hot milk. When it cooks thick like cream, put in the minced eggs. Stir it for a few minutes, and serve garnished with sippets of 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.