Scrambled Eggs in Thick Cream
From The bachelor and the chafing dish, 1895
This dish is highly praised for its rich flavor.
Presented as published in 1895. 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 The bachelor and the chafing dish (1895) by Deshler Welch, page 13. The excerpt below is the record exactly as published.
scrambled eggs in thick cream
Cook this with the app: pantry check, scaling, and the assistant.