Scrambled Eggs

Ingredients

• 4 eggs
• 1 tablespoonful of butter
• 1/4 teaspoon of salt

Method

1. 1

   Beat the eggs and add salt.

2. 2

   Melt butter in a saucepan, add the beaten eggs, and stir quickly over a hot fire for one minute.

3. 3

   Serve immediately.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 2. The excerpt below is the record exactly as published.

teaspoonful of salt one and one half teaspconful of soda. BAKE i HOUR. Mrs. G. Ring. 4::o A4ams Str. Ginger Bread 9 I pint of sugar, i pint of (Orleans) molasses. I " " lard Abutter mixed, 4 eg^>^. I " " cold water, 2 scant tablespoonful of ginger 4 " " flour, 2 " " " cinnamcn 3 scant teaspconful of soda. Miss Geogia Page. Wells Sir. Coffee Cake Take 2 quarts of flour, and mix with warm water aneongh yeast to make it raise to a ligbt sponge, after raised, put in ^ of a cup cf butter, i cup of sugar and aneough salt to taste, then stiffen it with flcur, and let it raise once more, then roll i^ out about i mch thick, then let it raise again, then spread butter on top aneough to moisten it, then sp^ inkle it with sugar ai.d cinnamon, and baxe in a quicK oven. Mrs John Orth. 1700 Mt. Pleasant Str. Scrambled Eggs 4 eggs, itablespoontulof butter,

Cook this with the app: pantry check, scaling, and the assistant.