Scrambled Eggs
From Grange cook book and household guide, 1940
(Miss) Myrtle V. Karriker, Corriher Grange.
Presented as published in 1940. 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 Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 9. The excerpt below is the record exactly as published.
SCRAMBLED EGGS Use 1 tablespoon of milk for each egg. Beat well together; season with Salt and pepper. Melt 1 tablespoon butter in frying pan
Cook this with the app: pantry check, scaling, and the assistant.