Old fashioned egg recipes for 17 different ways to cook eggs, illustrated with a lovely vintage Easter image that you can use as clip art. From Lett’s Household Magazine, 1884, these recipes have the potential to make your traditional Easter dinner complete!
Eggs à la Crême – Cut some very thin slices of bread and put them in the bottom and around the sides of a moderately deep dish. Boil twelve eggs just hard enough to slice, and place them in the dish. Cover them with a layer of grated stale bread, well peppered and salted. Make several layers. Mix a quarter of a pound of butter, a table-spoonful of flour, some chopped parsley, onion, salt, pepper, nutmeg, and a gill of cream. Mix them well and stir in a saucepan on the fire until it begins to boil; then pour it over the eggs in the dish, cover with grated bread, brown in the oven and serve hot.
Baked Eggs, Ardennes Style – Separate the whites and yolks of six eggs, putting each yolk by itself in a cup, and the whites altogether in a bowl; when all the eggs are broken, beat the whites to a stiff froth, after adding to them a saltspoonful of salt and a quarter of a saltspoonful of pepper; spread them on a buttered dish, slip the yokes on top, laying them a little apart, and bake for five minutes in a hot oven, or until they are light brown; dust pepper and salt over the top and serve them hot.
Eggs with Burnt Butter – Break half a dozen eggs, putting each one in a cup to keep them entire; put four tablespoonfuls of butter in a frying pan and brown it over the fire, slip the eggs into the hot butter and cook them to the desired degree; then take them up with a skimmer, lay them on toast and set the dish containing them where they will keep hot. Pour half a cup of vinegar into the butter, let it boil up once, pour it over the eggs and serve them hot.
Scotch Eggs – One cut of lean, cooked ham, cut very fine; six hard-boiled eggs. Cook one-third of a cup of stale bread-crumbs in one third of a cup of milk to a smooth paste, and mix it with the ham. Add one-half a teaspoonful of mixed mustard, one half a saltspoonful of cayenne, and one raw egg. Mix well. Remove the shells from the boiled eggs and cover each with the mixture. Fry in hot fat for two minutes, drain and serve hot or cold.
Eggs à la Neige – Put into a saucepan a pint of milk, two dessert-spoonfuls of orange-flower water, and two ounces of sugar, and let them boil; take six eggs, beat the whites to a froth and put it into the boiling milk by spoonfuls; stir the whole about with a skimmer; when done take the cooked frothed whites out and arrange on a dish; thicken the milk over the fire with the beaten yolks, and pour all over the frothed whites and serve.
Savoury Eggs – Boil any number of eggs hard, and when cold take the yokes and beat them smooth, with an equal number of anchovies, a little catsup, and a piece of butter. Add some lemon-juice and a little cayenne pepper. With this composition fill the whites of the eggs, and cut off the small ends so as to stand them up. Essence of anchovy will do as well as the fish. Grated ham or smoked beef may also be used.
Fried Eggs with Pickles – Put enough butter, lard, or ham-fat in a hot frying-pan to entirely cover the bottom, break in as many eggs as it will hold, dust them with pepper and salt, cook them to the required degree, and put them on a hot dish; meanwhile chop a large pickle finely and put it into the frying-pan for one minute after the eggs have been taken up, then put it on them serve them at once.
Fricasseed Eggs – Boil six eggs five minutes. Lay them in cold water. Peel them and dredge them with flour. Beat one raw egg light and dip the hard eggs in it. Roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover the eggs will with this and let them dry. Fry them in boiling fat and serve them with any rich, well-seasoned gravy and garnish of parsley.
Eggs Convent Fashion – Boil four eggs ten minutes and put in cold water. Melt an ounce of butter and fry an onion cut into very thin slices; add a teaspoonful of flour, half a pint of milk, half a teaspoonful of flour, half a pint of milk, half a teaspoonful of salt, a quarter teaspoonful of pepper, and when nicely done add the flour eggs cut crossways into six pieces; toss them up and serve hot on toast.
Whites of Eggs à la Crême – Beat the whites of twelve eggs with four teaspoonfuls of rose-water with a little grated lemon-peel, nutmeg and powdered sugar. Put them in four moulds and boil for half an hour. When cold place in a dish and serve for supper with a sauce made of a half a pint of cream, a gill of wine, and half the juice of an orange sweetened.
Baked Omelet – Boil one pint of milk. Beat six eggs thoroughly, the yokes and whites separately. Put half a teaspoonful of salt, and butter half the size of an egg, into the boiling milk; stir this into the beaten eggs and turn all into a deep dish to bake. Bake ten minutes in a quick oven. It should be a delicate brown. Serve while hot.
Eggs with Cheese – Put four ounces of grated cheese, a piece of butter as large as a walnut, some chopped parsley and chives, nutmeg, and half a glass of wine; boil until the cheese is melted, continually stirring; add six eggs, beat them up and stew them altogether gently; serve on a dish garnished with fried slices of bread.
Eggs in Marinade – Poach six eggs nicely, trim them and serve with a sauce made as follows: three spoonfuls of water, a gill of white gravy, a spoonful of vinegar, a little pepper and salt, yolks of two eggs; stir these in a stewpan till they begin to thicken, but not boil, and pour them over the six eggs. Serve cold with a garnish of parsley.
Baked Eggs and Cheese – Lay some thin slices of cheese on a buttered flat baking dish, break as many eggs on the cheese as the dish will hold in a single layer, dust them with salt and pepper, put a small bit of butter on each one, and bake them to the required degree in a hot oven.
Eggs with Brown Butter – Melt a piece of butter in a frying-pan, and when it has ceased bubbling put in some beaten eggs, seasoned with pepper and salt, pass a red-hot iron—a hot poker, for example—over them to fry the yolk, and then pour over a spoonful of hot vinegar and serve.
Eggs in Cases – Make eight cases of writing-paper and butter the insides. Mix some butter with half a handful of bread crumbs, parsley, chives, cloves of garlic chopped up, salt and pepper. Put this in each case, and break an egg in. Put each on a gridiron over a gentle fire.
Eggs à la Tripe – Boil some onions with a good lump of butter very gently. When done add some salt, a spoonful of flour, a cup of cream or milk, and a piece of sugar the size of a hazel-nut. Let them simmer. Put in some hard-boiled eggs cut in quarters, and serve hot.
Baked Eggs – Put half an ounce of butter in a small tin pan, break four eggs in it, keeping the yokes whole, salt and butter and pepper them and bake in oven. They will take about six minutes.
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