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Jewish Receipt

Name: Jewish Receipt
Yield: 1 servings
Ingredients: three eggs; an ounce of butter; two ounces of grated American cheese

From The home cook book, 1905

Serves 1

Serve hot in the pan.

Presented as published in 1905. 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 cook book (1905) by Christine Frederick, page 118. The excerpt below is the record exactly as published.

JEWISH RECEIPT Beat three eggs into an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.