Scrambled Eggs
From The practical cookbook, 1917
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 30. The excerpt below is the record exactly as published.
Scrambled eggs Dropped eggs Omelet . . . Creamy eggs . Creamed eggs Baked eggs Soft-cooked eggs. Put eggs into a saucepan, pour over them the boiling water, and let stand in warm place from 5 to 10 min. ; or put eggs into cold water and remove when water reaches boiling point. 64 THE PRACTICAL COOKBOOK Hard^ooked e^s. Cook as for Soft-cooked eggs, leaving eggs in hot water 45 to 50 min. If time is an object, they may be boiled for 15 min., but will be less digestible. Scrambled eggs. Beat the eggs slightly, add milk, salt, and pepper. Melt butter
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