Rumbled Eggs for Eight Persons
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 58. The excerpt below is the record exactly as published.
RUMBLED EGGS FOR EIGHT PERSONS Take four whole eggs and the yolks of two, six ounces of butter and a tablespoonful of water. Put these in a stewpan and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.