Scrambled Eggs
From The home cook book, 1905
Serves 1
Do not overcook.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 115. The excerpt below is the record exactly as published.
SCRAMBLED EGGS Beat six eggs very light. When beaten add about one- quarter of an even teaspoon of salt and one-third of a cup of sweet milk. Stir together. Melt butter enough
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