Scotch Squirrel
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.
SCOTCH SQUIRREL. Spread anchovy paste thinly on crackers. Scram- ble in the chafing dish, 8 eggs, with i cup of cream, a pat of butter, and a little salt. Pour this mixture over the crackers and serve. Miss Annie Bennett. CREAMED OYSTERS. Put into the upper part of the chafing dish i table- spoonful of butter. When it melts add i tablespoonful of flour; stir till it thickens, then add i cup of cream
Cook this with the app: pantry check, scaling, and the assistant.