6 eggs, beaten
1 1/2 cup milk
1 tsp salt
1 dash pepper
2 1/2 soft bread crumbs *
2 green onions (with tops),
1 chopped
Directions
Heat oven to 325F. Mix together eggs, milk, salt and pepper. Stir in
bread crumbs and green onions. Pour into 8x8x2 inch baking dish.
Bake, uncovered, until set and top is light brown, about 40 minutes.
* For soft bread crumbs, tear 3 1/2 slices bread into pieces. Place
in a blender container, one slice at a time. Cover and blend until
crumbled, about 3 seconds.
Typos courtesy of Wesley Pitts
Servings: 4 servings
Austrian Egg Cake (Eierkuchen) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Egg
The History of Recipes
It is possible to track the history of written recipes back into history, in truth as far back into history as pharonic Egypt, and possibly even further. However, in the main part, these old recipes were just basic hieroglyphic recipes for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he informs us how the Romans were skilled in the use of many different spices, including a few that are still present in modern kitchens like basil, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new tastes caused a surge in recipe manuscripts, most of which are now in private collections. When we get to the 1900s, cookbooks are greatly in demand mostly due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Austrian Egg Cake (Eierkuchen) recipe.
