Anchovy Scrambled Eggs
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.
fillets of six anchovies into small dice, mix them with six well-beaten eggs, to which a table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this 3.8 Chafing Dish Cookery into the chafing dish containing three-quarters of an ounce of melted butter
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