Scrambled Eggs
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 68. The excerpt below is the record exactly as published.
SCRAMBLED EGGS Beat the e-crs lightly with a fo'rk, just enough to break the yolks. To 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.