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Eggs à la Goldenrod
3 "hard-boiled" eggs 1 tablespoon butter 1 tablespoon flour 1 cup milk 1½ teaspoon salt 1/8 teaspoon pepper 5 slices toast
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Eggs › Eggs à la Goldenrod
3 "hard-boiled" eggs 1 tablespoon butter 1 tablespoon flour 1 cup milk 1½ teaspoon salt 1/8 teaspoon pepper 5 slices toast