Scrambled Eggs with Mush

Name: Scrambled Eggs with Mush
Ingredients: 2 eggs; 1/4 cup milk; 2 tablespoons mush; Salt

From Keep the war foods cooking, 1918

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 Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 8. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH MUSH. 2 eggs. 14 cup milk. 2 tablespoons mush. Salt

Cook this with the app: pantry check, scaling, and the assistant.