vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Buckeye cookery, 1892
Serves 1
Should be served warm and in large flakes.
Presented as published in 1892. 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 Buckeye cookery (1892), page 82. The excerpt below is the record exactly as published.
ScRAMBLED Eaas. In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.