Scrambled Eggs
From Blue Ribbon and Pure Gold cook book, 1905
Variations may be had by adding either mushrooms, cheese, tomatoes, or meat cut in small pieces.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 27. The excerpt below is the record exactly as published.
1 cup milk, } teaspoon salt, § teaspoon Pure Gold pepper, 5 slices of toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Add sliced eggs and serve on toast. Variations may be had by adding peas, mushrooms, or other vegetables to the white sauce. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. 48 Blue Ribbon Cook Book — Poached Eggs—Rub the bottom of an omelet pan lightly with butter, then fill ? full of boiling water. Slip the egg into the boiling water, lower the flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be poached in milk, stock, gravy or tomato juice. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading. Scrambled Eggs—4 eggs, § cup milk, seasonings, 2 tablespoons butter
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