vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From The household cook book, 1902
Serves 1
A dash of lemon juice added just before serving is an improvement.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 144. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. — For every egg allow an even tablespoon of melted butter and a tablespoon of sweet milk. When the butter and milk is hot, put in the eggs without beating, and stir. When it begins to cook, scrape fast from the bottom of the frying=pan to keep from scorching. Take off while very soft, as they cook a half minute after being taken off, for which many cooks do not allow. Serve by itself hot, or on toast. A dash of lemon juice added just as they are going to the table is an improvement. Scrambled Eggs No. 2. — Beat the eggs, and allow 1 tablespoon of milk for each egg; season with salt and pepper
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