Scrambled Eggs with Mushrooms

Ingredients

• four tablespoons butter
• one and one-half cups mushrooms
• a few drops onion juice
• one-fourth teaspoon salt
• a few grains cayenne
• four eggs

Method

1. 1

   Clean mushrooms, melt butter, add mushrooms, onion juice, salt, and cayenne.

2. 2

   Cook for eight minutes.

3. 3

   Beat eggs slightly, add salt and pepper, then add to mushrooms and cook until creamy.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

Scrambled Eggs with Mushrooms Clean mushrooms ; remove stems, scrape, and break in pieces ; peel caps and break in pieces. 36 Eggs Melt four tablespoons butter, add one and one- half cups mushrooms' previously dredged with flour, a few drops onion juice, one-fourth tea- spoon salt, and a few grains cayenne. Cook eight minutes. Beat four eggs slightly, add one-half teaspoon salt and one-eighth teaspoon pepper; then add to mushrooms and cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. [Eggs k la Creole Cook three tablespoons butter with one ta- blespoon finely chopped onion, three minutes. Add one and three-fourths cups tomatoes, drained from their liquor, and cook eight min- utes. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt

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