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Grandmother's Cookbook, Egg-cellent, Authentic Antique Recipes from 100+ Years Ago
By Mimi Riser
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About this ebook
A scrumptious collection of sixty genuine old-time recipes for all kinds of egg-cellent dishes – from omelets and soufflés to classic creamy custard, and everything in between. Includes: Eier Brod, Honeycomb Eggs, Omelette Soufflé w/Chocolate, Italian Creamed Eggs, Alpine Eggs, Savory Egg Toast, Eggs Lyonnaise, and much more.
Author
Mimi Riser
Mimi Riser is a longtime author of fiction and nonfiction, including several series and spanning a variety of genres (with flavors ranging from sweet to spicy hot). Her books celebrate the upbeat, the offbeat, and “beating the odds.” She began life in the urban northeast, but now resides in the rural southwest with her best friend & husband Rob.
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Grandmother's Cookbook, Egg-cellent, Authentic Antique Recipes from 100+ Years Ago - Mimi Riser
Grandmother’s Cookbook
EGG-CELLENT
Authentic Antique Recipes
From 100+ Years Ago
MIMI RISER
www.mimiriser.com
Grandmother’s Cookbook Collection
Copyright © 2015 by Mimi Riser
All rights reserved.
Smashwords Edition, License Notes: This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
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"Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell."
"In making an omelet, care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of [grease] into a clean frying pan, let it simmer a few minutes, then remove it, wipe the pan dry with a towel, and then put in a tablespoonful of butter. The smoothness of the pan is most essential, as the least particle of roughness will cause the omelet to stick. As a general rule, a small omelet can be made more successfully than a large one, it being much better to make two small ones of four eggs each, than to try double the number of
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