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Scrambled Eggs

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Break the eggs in a plate, assuring first that they are all fresh.
  2. Melt in a saucepan a piece of butter about as big as an egg.
  3. When it is melted pour the egg and scramble them with a fork on a low fire.
  4. When the eggs are cooked season moderately with salt and butter.
  5. Just when you take them away from the fire and before serving add a tablespoonful of milk or liquid cream.
  6. Serve hot with a little grated cheese.
  7. The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc.
  8. which are prepared just as if they were to go in an omelet.