Scrambled Eggs
From Foods, their selection and preparation, 1935
Liquid options include water, milk, cream, or tomato juice.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 96. The excerpt below is the record exactly as published.
Scrambled Eggs. There are a number of ways of preparing scrambled eggs. In all methods, the eggs are salted, — about J tea¬ spoon salt to each egg; liquid is added, 1 to 2 tablespoons to each egg
Cook this with the app: pantry check, scaling, and the assistant.