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Eggs and Toast

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Eggs and Toast

Ingredients

Directions

  1. jNIake slices of milk toast and arrange on platter; use receipt for scrambled eggs, having eggs slightly underdone; rour eggs over toast; sprinkle with 4 tablespoons grated cheese; put in oven to melt cheese and finish cooking eggs.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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