Scrambled Mutton
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Scrambled Mutton. Two cups of cold chopped mutton, 2 tablespoonfuls of hot water, butter size of a walnut. When meat is hot, break into it 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.