vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs à la Française
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 356. The excerpt below is the record exactly as published.
1 ounce of butter in a small low saucepan, break into it 4 eggs, season with 74 even tea- spoonful salt, a pinch of white pepper and nutmeg, stir for 3 min- utes, put the eggs on a hot dish, sprinkle over 1 tablespoonfnl lemon juice, and serre. Eggs scrambled ft I'Allemande.— Break 6 eggs into a bowl, add Ys even teaspoonf ul salt
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