Scrambled Eggs with Asparagus Tips
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH ASPARAGUS TIPS ^ Have one cup of small cut asparagus tips ready cooked and mix them with Veloute Sauce. Season well. Scramble eight eggs
Cook this with the app: pantry check, scaling, and the assistant.