Scrambled with Asparagus
From The galley guide, 1923
Refer to Recipe No. 203 for the best way to scramble eggs.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 11. The excerpt below is the record exactly as published.
Scrambled with Asparagus. Boil asparagus in salted water until soft, using just the tips, either canned or fresh. Put the as¬ paragus on slices of hot buttered toast, strew top of asparagus with bits of butter
Cook this with the app: pantry check, scaling, and the assistant.