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Scrambled Eggs with Ham (CEufs brouilles au Jambon)
From The Swedish, French, American cook book, 1918
Serves 4
Serve for breakfast.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 383. The excerpt below is the record exactly as published.
eggs according to the number of people to be served. To each egg take two tablespoons milk, two tablespoons cream, some butter, and salt. Put the butter in a frying pan; when melted, add the eggs (stirring gently, moving them from one side to the other carefully). When the eggs are settled but not cooked hard, slip very carefully out of the pan on top of the platter; put a pinch of parsley in the centre of the dish, garnish with triangles of but¬ tered toast with parsley on one end, and serve all around curled bacon for breakfast. Scrambled Eggs with Ham ( CEufs brouilles au Jambon ) Follow directions for Scrambled Eggs with Bacon. Broil or fry ham that is cut in thin slices. Put neatly all around the platter and garnish with parsley. Serve for breakfast. Scrambled Eggs with Smoked Beef CEufs brouilles au Bceuf fume F>r three persons take three eggs, five tablespoons milk, three tablespoons cream, half a pound of smoked beef shaved very thin. Mix eggs, cream, and milk together in a frying pan with a table¬ spoon butter. [If the beef should be too salt
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