Scrambled Eggs
From The fun of cooking, 1915
Adjust the number of eggs based on the number of people.
Presented as published in 1915. 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 The fun of cooking (1915) by Caroline French Benton, page 8. The excerpt below is the record exactly as published.
SCRAMBLED EGGS 1 egg for each person. 2 tablespoonfuls of milk to each egg. 2 shakes of salt. 1 shake of pepp'e
Cook this with the app: pantry check, scaling, and the assistant.