Scrambled Eggs
From Artizan recipes, 1896
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 20. The excerpt below is the record exactly as published.
Scrambled Eggs. Ingredients. Two Eggs. Half ounce of Butter. Quarter teaspoonful of Salt. Pinch of Pepper. One teaspoonful of Milk
Cook this with the app: pantry check, scaling, and the assistant.