Scrambled Eggs
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 58. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Helena Smith. Beat up six eggs with two ounces of butter, one tablespoonful of cream of new milk, a little chopped parsley and salt
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