Scrambled Eggs
From The book of plain cooking, 1904
Do not use a steel fork or spoon.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
Scrambled Eggs If you care for garlic at all, a suspicion of it makes a very nice addition to scrambled eggs, or a little shalot is pleasant. It should be, if you care for it, grated and placed in the sauce- pan when putting in the butter. First prepare the buttered toast. Have the saucepan ready with butter, pepper, salt
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