Scrambled Eggs
From A Little Cook-Book for a Little Girl, 1905
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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 4. The excerpt below is the record exactly as published.
Scrambled Eggs 4 eggs. 2 tablespoonfuls of milk. l/o teaspoonful of salt. Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.