Scrambled Eggs
From The Common sense recipe book, 1898
Serve at once.
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 56. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Miss Wister. Put one teacupful of milk to boil; take cottolene, the size of a walnut, and rub smooth with one teaspoonful of flour; add this to the boiling milk; then stir in four eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.