Scrambled Eggs
From Foods and household management, 1914
For a different method, beat eggs with water and salt before cooking.
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 77. The excerpt below is the record exactly as published.
Scrambled eggs. — As the name denotes, this is a process needing a quick motion. Allow an egg to each person. Have ready r HGGS, MILK, AND CHEESE, 145 a frying pan heated, a broad bladed knife, and a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.