Scrambled Eggs, Mayence
From The Hotel St. Francis cook book, 1919
Serves 2
Mayence is known for its ham.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 163. The excerpt below is the record exactly as published.
Scrambled eggs, Mayence Buttered toast Steak Tartare English breakfast tea Roquefort cheese with crackers Coffee DINNER Consomme Sicilienne Chow chow. Carciofini Broiled salmon, St. Germain Sweetbreads braise, Elizabeth Roast leg of mutton, currant jelly Cold asparagus, mustard sauce Cantaloupe baskets Almond rocks Coffee Scrambled eggs, Mayence. Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream
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