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Old 08-23-2018, 10:09 AM
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Join Date: Jul 2000
Location: Tel Aviv
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Quote:
Originally Posted by Tzigone View Post
I heard this one second-hand years ago. "An egg of butter" - a lump of butter the size of an egg. I believe from a Martha Washington cookbook, though I'm unsure. Obvious once explained, but not necessarily one I'd have figured out. And eggs were smaller then, so that has to be noted.
My wife once read a recipe requiring an egg of oil. It specifically said to poke a hole in an egg, pour out the insides, fill the empty eggshell with oil and then pour it into the recipe. Something about how it had to have exactly the same amount of oil as eggs.