Scrambled Mutton
From The Cook County cook book, 1912
Serves 3
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 230. The excerpt below is the record exactly as published.
SCRAMBLED MUTTON.— Take 2 cups chopped mutton, a piece of butter the size of an English walnut and 2 tablespoons of hot water. Heat, then break in 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.