Breakfast Eggs Frits

eggs frits
(from Godey's Ladies Magazine. Edited by Mrs. Sarah J. Hale, 1862.)

Ingredients:

eggs​

gravy​

toast​

ketchup or sauce​

Instructions:

Break some eggs into a frying pan of hot friture, and, before the yolks become hard, take them up, and serve them upon a good gravy, or on a toast sprinkled with ketchup, or with a sauce of any kind.​

* "Friture" is a French word used either for the fat, oil, butter, or drippings in which fish, meat, or anything else is to be fried, or for the fried food out of the frying pan. "Friture" is also used for the fat in deep frying.

Since June 3 was National Egg Day, I had wanted to post this 1862 recipe from "Civil War Recipes Receipts from the Pages of Godey's Lady's Book". They enjoyed them then as we do now.

 

[MRB1863]

Let's get cooking!!! I have a great recipe for toast.