Scrambled Eggs on Toast
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 63. The excerpt below is the record exactly as published.
Scrambled Eggs (on Toast) — Any of the foregoing may be served on slices of buttered toast, but if so served they must be even less set, at the time of serving, than when served plain; or neat bread sippets, fried in butter, may be served round them. Sippets (Fried) — Cut out of a loaf slices from 3^ to % in. thick, shape them into triangles or arrowheads, all of a size; put some butter in a frying-pan, and when quite hot lay the sippets in it; turn them frequently, adding more butter as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sippet, is to lay the pieces of bread in the frying-basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain. Omelet (Plaiu) — Beat up 3 or 4 eggs
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