Battered Scrambled Eggs
From New Delineator recipes., 1929
A little onion-juice or chopped parsley may be added to the eggs, if desired.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 37. The excerpt below is the record exactly as published.
TTERED CR SCRAMBLED EGGS In a frying-pan, place one tablespoon of butter for each egg to be used. Beat the eggs until the whites and yolks are well mixed. Season with salt and pepper and add one to three table- spoons of milk or crea
Cook this with the app: pantry check, scaling, and the assistant.