Recipes > Desserts > Egg Salmagundi with Jam

Egg Salmagundi with Jam


  • 4 eggs
  • 1 ounce of butter
  • juice of 1/2 lemon
  • 1/2 teacupful of cream or milk
  • some apricot or other jam


Melt the butter in a frying-pan. Beat the eggs, and mix with them the cream or milk and the lemon juice. Pour the mixture into the butter, and stir it over the fire until it thickens. Stir in some jam, and serve with lady fingers, Allinson rusks, or bread fried in butter.


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Dr. Allinson's Cookery Book (1915).

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