vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 151. The excerpt below is the record exactly as published.
Scrambled Eggs. — Eight eggs, one and one-half gill of cream, four ounces of butter, one tea-spoonful of salt, one half tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.