vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Jumbled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 497. The excerpt below is the record exactly as published.
Eggs, Jumbled. — Break four eggs into a ste^^imn with two ounces of butter and a season- ing of salt and pepper ; let them st>t over a clear fire, and stir till the mixture b('comes rather solid ; then remove, and serve with or without a ragout of vegetables
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