Scrambled Eggs

Ingredients

• Beat up well four eggs
• four spoonfuls of milk
• two ounces of butter

Method

1. 1

   Beat up well four eggs, add pepper and salt, four spoonfuls of milk, and two ounces of butter in the pan.

2. 2

   When hot, pour in the eggs, stir slowly until done.

3. 3

   Chipped ham or beef can be added.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 20. The excerpt below is the record exactly as published.

four spoonfuls of vinegar; if the oil is objected to a dressing can be used of hard boiled eggs. (See receipt). / [58] IT ALIEN SALAD. This salad can be made out of beans, cauliflower, as- paragus, celery, potatoes and red beets; cut up after they are cooked in square pieces, each of the vegetables being kept seperate, also green gherkins, silver onion, capers, chicken, lobsters, shrimps cut, and a plain dressing used; in laying the salads in the bowl aim to have a variety of colors; lay them in rings in the dish and a hard boiled egg in the middle; decorate with parsley, and mix when ready to serve. CHICKEN SALAD. Mix cut chicken and celery with 6orae fine mayonese, use more celery than chicken, and spread the mayonese over the salad in the bowl before adding the vinegar; when making a large quantity keep the chicken moist by adding a little of the stock, and when ready to mix drain off. SALMON SALAD. Put in a dish two pounds of Salmon, add pepper, salt and the juice of two lemons; fill the bowl with lettuce, add fish and decorate with stoned olives and hard boiled eggs. OX SNOUT SALAD. Boil a well cleaned ox snout in salt water until tender; take off the skin and cut up in pieces; add a few cold sliced potatoes, one onion and plain dressing. VEAL SALAD. Can be made the same as above, using veal instead of ox snout. TOMATO SALAD, with Mayonese. Scald and peel six large tomatoes and lay on ice, when cold slice, add a little taragon, use mayonese for dress- ing. SHRIMP SALAD. One quart of clean shrimps; line a salad bowl with one head of lettuce; add two sliced fresh tomatoes, next the shrimps and last the mayonese. [59] OYSTER SALAD. Boil three dozen oysters five minutes in a little water, drain and cool, chop three hard boiled eggs, the center of two heads of cabbage, a few anchovies and last the mayonese. LAMB SALAD. The center of two heads of cabbage chopped fine, one pound of cold roast lamb, also chopped fine, one cup of capers, plain dressing. LOBSTER SALAD. Two cans lobsters, pick over, add more celery than lobster, mix with mayonese and decorate with eggs. SARDINE SALAD. Two boxes small sardines in oil, two heads of fresh lettuce, a few chopped olives and plain dressing. EGOS. SOFT BOILED EGGS. Set on the stove in cold water. When the water boils they are done. SCRAMBLED EGGS. Beat up well four eggs, pepper and salt, four spoons- full of milk, two ounces of butter

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