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1906 COOKBOOK > EGGS > Steamed Eggs >

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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

EGG RECIPES

STEAMED EGGS

Heat a pan not hot enough to brown butter; grease the pan with a small piece of butter, put in the eggs, pour a little boiling water around the edge and cover with a hot lid for a few minutes. Season to taste when served.

Sister D. F. Kelley, North Georgetown, Ohio.

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