Scrambled Eggs
From Some simple Sunday suppers, 1895
The secret of success is to remove from fire before they are quite done.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 12. The excerpt below is the record exactly as published.
Scrambled Eggs. — Break six eggs into the chafing dish with a piece of butter the size of a walnut, salt, and pepper; and if you wish to add a cup of rich milk
Cook this with the app: pantry check, scaling, and the assistant.