Scrambled Eggs

Ingredients

• Three eggs
• one-half cup of milk
• one teaspoonful of butter
• one teaspoonful of flour
• salt-spoonful of salt

Method

1. 1

   Heat and thicken the milk, add butter and salt, then stir in the eggs.

2. 2

   Turn into a hot dish.

Nutrition per serving

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 13. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. Three eggs, one- half cup of milk, one teaspoonful of butter and flour each, salt-spoonful of salt. Heat and thicken the milk, add butter and salt, then stir in the eggs. Turn into a hot dish. BAKED OMELET. One scant pint of milk, two eggs, one-half table-spoonful of butter and flour each, one-half teaspoonful of salt. Let the milk come to a boil. Mix butter and flour together ; stir it into the milk. Let it cool five minutes, stirring constantly. Put it where it will cool. When cool, add the salt and eggs (eggs beaten separately) ; pour into a buttered dish. Bake twenty minutes in a quick oven. Serve at once. POACHED EGGS. Have salted boiling water in the frying-pan. Drop each ^^<g in separately. When the white is set, baste. With a skimmer remove each ^g^ and serve on buttered toast. QUAKER OMELET. Three eggs, one-half cup of milk

Cook this with the app: pantry check, scaling, and the assistant.