Scallops and Scrambled Eggs
From Harper's cook book encyclopædia, 1902
Serves 2
Best served hot.
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 Harper's cook book encyclopædia (1902), page 169. The excerpt below is the record exactly as published.
Scallops and Scrambled Eggs. — Simmer a pint of scallops in salted water for ten minutes, turn into a colander, and drench quickly with cold water; break each scallop into halves, put two table-spoonfuls of butter in a hot frying-pan, add the scallops, toss them around until they show color, add half a dozen eggs, stir until cooked, and serve on hot squares of well-buttered toast, scatter- ing chopped parsley
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