Scrambled Eggs
From Mazdaznan encyclopedia of dietetics and home cook book, 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 33. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Break six eggs into a bowl; add one pint hot milk and stir quickly. Add small spoonful cocoanut butter and a little salt
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