Scrambled Eggs and Mushrooms

Ingredients

• half a pound of fresh mushrooms
• four tablespoonfuls of butter
• two tablespoonfuls of cream
• four eggs

Method

1. 1

   Clean and break mushrooms, dredge with flour, sprinkle with salt and cayenne.

2. 2

   Melt butter, add mushrooms, cook for two minutes, then add cream and cook for five minutes.

3. 3

   Beat eggs, pour over mushrooms, and cook until creamy, stirring constantly.

4. 4

   Serve on toast.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

SCRAMBLED EGGS AND MUSHROOMS — Clean and break into pieces half a pound of fresh mushrooms. Dredge with flour, sprinkle with salt and a little cayenne pepper ; melt four tablespoonfuls of butter, add the mushrooms, cook two minutes ; then add two tablespoonfuls of cream, and cook five minutes. Beat four eggs

Cook this with the app: pantry check, scaling, and the assistant.