Scrambled Eggs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Cook until just done to maintain a creamy texture.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 41. The excerpt below is the record exactly as published.
Scrambled Eggs. For four persons take five eggs, break them in a deep earthen pie-plate, half beat them, then add half a cup of cream if you have it, if not, milk and salt, stir a little, taste to see if salt enough; before this place spider on stove with a piece of butter the size of a large hickory nut
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