History Of Scotch Eggs - Original 1805 Recipe - Old Cookbook Show

History of the Scotch Eggs Recipe - Glen And Friends Old Cookbook Show

Welcome to my channel! Today, I'm taking you on a journey through the history of one of Britain's most beloved pub snacks: the Scotch egg. In this video, I'll be sharing the story of how this dish came to be and the evolution of the recipe over the centuries. You'll discover the origin of the name and learn about the very first recorded Scotch egg recipe from 1805. I'll also be sharing a traditional recipe for making Scotch eggs, using only the freshest and highest-quality ingredients. Whether you're a history buff or a foodie, this video is sure to delight. So sit back, relax, and let's explore the rich history of the Scotch egg. Don't forget to like, comment, and subscribe for more delicious recipes and food history videos on Glen And Friends Old Cookbook Show.

Original 1805 / 1807 Recipe:
Scotch Eggs.
Boil hard five pullets eggs, and without removing the white, cover completely with a fine relishing forcemeat, in which, let scraped ham, or chopped anchovy bear a due proportion.
Fry of a beautiful yellow brown, and serve with a good gravy in the dish.


1829 Mistress Dods
571. Scotch Eggs.-Five eggs make a dish. Boil them hard as for salad. Peel and dip them in beat egg,
and cover them with a forcemeat made of grated ham, chopped anchovy, crumbs, mixed spices, etc.
Fry them nicely in good clarified dripping, and serve them, with a gravy-sauce separately - Obs. Eggs may be boiled half-hard, wrapped in puff-paste, dipped in egg and crumbs, fried and served as a side-dish or supper-dish.


1902 High Class Cookery
Scotch Eggs.
Ingredients.
Three Eggs, hard-boiled.
Half a pound of Quenelle or Sausage Meat.
Egg and Bread-crumbs.
Tomato Sauce.
Remove the shells from the eggs and cover them thinly with the quenelle or sausage meat.
Then egg and crumb carefully and fry in hot fat.
Cut each egg carefully in half; arrange the cut side upwards on a dish, and serve tomato sauce
round


1938 Scottish Woman's Rural Institute Recipe:
SAUSAGE EGGS (I)
3 hard-boiled eggs, Ib. sausage meat, lb. bread-crumbs, 1 raw egg, salt, pepper and a little nutmeg.
Skin sausages and put into a bowl with bread-crumbs and seasoning.
Mix with egg, divide into three, and with floured hands roll each hard-boiled egg in the mixture. Fry in hot fat.
Cut in two and serve hot or cold. Cold meat or chicken may be used in place of sausage.
E. H. MORTON, Kingsbarns W.R.I.

SAUSAGE EGGS (II)
2 eggs, lb. sliced sausages, tablespoonful seasoned flour.
Boil eggs for 10 minutes, stirring occasionally to keep yolk in centre. Take shell off, and dip in seasoned flour.
Roll in sausage meat, taking care to cover all the egg. Coat with beaten egg and bread-crumbs, and fry until a nice brown in boiling fat.
Miss ROBB, Powmill W.R.I.





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