Scrambled Eggs
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 70. The excerpt below is the record exactly as published.
Scrambled Eggs. Break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter, a pinch of salt and white pepper, and half a glass of milk
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