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Egg Pudding
6 eggs
6 slices of bread
1 Tbls. chopped parsley
2 Tbls. chopped chives
2 Tbls. butter
1 Tbls. flour
1/2 pint milk
1/2 tsp. salt
1 saltspoonful white pepper


Break the eggs in a bowl, add all the seasoning.

Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed.

Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly
set and a nice brown.

It makes an exceedingly good, easily digested luncheon or supper dish for children.

This Egg Recipe is taken from 111 Egg Recipes' written by Mrs. S.T. Rorer.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Amy Tylor

United States
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