vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs, Country Style
From Boston Cooking-School cook book, 1896
Serves 1
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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.
SCRAMBLED EGGS, COUNTRY STYLE Heat omelet pan, put in 2 tablespoons butter, and when melted turn in 4 unbeaten eggs. Cook until white is partially set, then stir and cook until whites are thoroughly set. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.