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Scrambled Eggs with Smoked Salmon
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 166. The excerpt below is the record exactly as published.
Scrambled eggs with smoked salmon. Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper
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