Scrambled Eggs
From Manual for army cooks, 1896
Chopped parsley, sweet herbs, or cooked ham can be added.
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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 70. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Break twelve eggs into a bowl or deep dish. Heat ill a frying pan a piece of butter a little larger thcan an egyi;. When this is hot i)our in the eggs, and at once stir them with a spoon from the bottom for fully three minutes, or until they become coagu- lated, seasoning with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.