vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs (American)
From Cassell's dictionary of cookery, 1892
Serves 2
Eggs should be of the consistency of butter.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 500. The excerpt below is the record exactly as published.
salt, pepper, and a grain of cayenne ; continue to stir quickly till done, and send to table on a hot dish. Time, about fom- minutes. Probable cost, 8d. Sufficient for two persons. Eggs, Scambled (American). — This dish differs very little in its mode of preparation from our "mumbled" or "jumbled" eggs. Wb.en the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. "When the whites have become slightly hard, stir from the bottom of the pan till done, adding a piece of butter
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