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McQueen family cookbook item 4, Scotland, 1870s
Page 75
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Scrambled eggs Put a large tablespoonful milk a piece of butter,pepper and salt on the fire to melt. then add the eggs one at a time. Stir them well till they set, then put tablespoonfuls on rounds of toast. Ruff paste 1/2 lb flour 1/2 lb butter. Dry and sift the flour and squeeze in a little lemon juice of white vinegar. mix into a paste with cold water. roll it out in a long strip and put the butter in the centre. fold over first to & then from you. wet the edges with water and turn.
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Scrambled eggs Put a large tablespoonful milk a piece of butter,pepper and salt on the fire to melt. then add the eggs one at a time. Stir them well till they set, then put tablespoonfuls on rounds of toast. Ruff paste 1/2 lb flour 1/2 lb butter. Dry and sift the flour and squeeze in a little lemon juice of white vinegar. mix into a paste with cold water. roll it out in a long strip and put the butter in the centre. fold over first to & then from you. wet the edges with water and turn.
Szathmary Culinary Manuscripts and Cookbooks
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