Scrambled Eggs
From Student's manual in household arts, 1915
If cooked too long, the eggs will separate and you will have a mixture of hard lumps of egg and water.
Presented as published in 1915. 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 Student's manual in household arts (1915) by Martha L. Metcalf, page 26. The excerpt below is the record exactly as published.
Scrambled Eggs. 6 eggs f t. salt f C. milk 2 T. butter
Cook this with the app: pantry check, scaling, and the assistant.