vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Scientific cooking with scientific methods, 1911
Serves 1
A border of chipped beef in cream is nice with these eggs.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 92. The excerpt below is the record exactly as published.
Scrambled Eggs. For six eggs use two tablespoons of butter, six tablespoons of milk, and six pinches of salt
Cook this with the app: pantry check, scaling, and the assistant.