pescatariangluten-freenut-freesoy-free
Scrambled Eggs with Anchovies or Sardines
From The Cook County cook book, 1912
Serves 1
Recipe by Mabel E. Sturtevant, Chicago, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 38. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH ANCHOVIES OR SARDINES. — Drain the anchovies or sardines to free them from the oil of the can, then remove skin or scale and bones and pick the fillets into small pieces. If salted anchovies be used, soak in milk or water 6 or more hrs. Beat 5 eggs slightly; add salt and pepper as desired and 5 tablespoons of water, milk or cream. Melt 2 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.