Eggs Scrambled with Onion

Name: Eggs Scrambled with Onion
Ingredients: two tablespoons of butter; one tablespoon of finely chopped onion; three or four eggs; one-half cup of milk; seasoned with salt and pepper

From The home science cook book, 1902

Other flavors can be substituted.

Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.

Eggs Scrambled with Onion. Melt two tablespoons of butter in the saucepan, and cook in it one tablespoon of finely chopped onion directly over the fire till yellow. Have three or four eggs slightly beaten with one-half cup of milk, and seasoned with salt and pepper

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