Grandfather's Scrambled Eggs
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 90. The excerpt below is the record exactly as published.
GRANDFATHER'S SCRAMBLED EGGS. Beat four eggs, not lightly, but until well mixed, with a fork. Piace in a skillet or chafing dish one-half cup of new milk and one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.