Scrambled Eggs
From Royal baker and pastry cook, 1913
Chopped boiled ham can be added before cooking.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 73. The excerpt below is the record exactly as published.
Scrambled Eggs. — Beat number of eggs required, add 1 tablespoon of milk or cream for each egg, add salt and pepper. Melt small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.