vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 186. The excerpt below is the record exactly as published.
Scrambled Eggs. Four eggs, one table-spoonful of butter, half a teaspoon- ful of salt. Beat the eggs, and add the salt to them. Melt the butter in a sauce-pan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. Poached Eggs. Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.