Scrambled Eggs
From Blue Ribbon cook book, 1905
A larger proportion of milk may be used, and the mixture cooked over hot water, giving creamy egg.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 27. The excerpt below is the record exactly as published.
Scrambled Eggs—4 eggs, 14 cup milk, seasonings, 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.