Flakes and Scrambled Eggs
From Recipes for cakes and puddings, 1930
A delicious way of making three eggs sufficient for four people.
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 15. The excerpt below is the record exactly as published.
FLAKES AND SCRAMBLED EGGS. 3 eggs. 4 cupful Flakes. 1-oz. butter or margarine. Pepper and salt to taste. 4 cupful milk
Cook this with the app: pantry check, scaling, and the assistant.