vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.
scrambled eggs and cheese. Break three eggs and slip them into a saucepan. Beat them, with a lump of butter, add two table- spoons of grated cheese, with salt and pepper to taste. Butter a saucepan and when hot pour in the mix- ture and allow it to cook for five minutes over a light flame, stirring all the while. When the mixture be- comes quite thick, pour into a deep dish and serve with fried toast. 318 KIRMESS COOK BOOK. SCRAMBLED EGGS. Mrs. WoodhtUl Condict Put a small piece of butter in a saucepan, and when it is melted turn the saucepan round, so that the butter will run on the sides; then break the eggs in it and put it on the range^ and don^t stir them until the whites are set, then gently stir all together, add pepper and salt
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