The 1901 Cookbook Archive
No. 1684 — Breakfast Eggs Baked in a Pan
English historical translation of Molokhovets recipe No. 1684 from the 1901 Russian cookbook, retaining original methods and measures.
Butter a small tin or silver saucepan with one spoonful butter and coat the bottom and sides with rusks.
Break twelve eggs into it one at a time, sprinkling each with salt, black pepper and finely chopped green onion.
Place a piece of butter on each egg and set the pan over hot coals. Serve in the same pan as soon as lightly cooked.
To provide
12 eggs and 3–4 rusks 2 spoonfuls butter | Green onion Salt and pepper |
Historical editorial note: The source suggests lightly cooked eggs; modern safe cooking temperatures should be considered.
Original source: Read Russian recipe No. 1684. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.