The 1901 Cookbook Archive
No. 1680 — Scrambled Eggs with Milk and Green Onions
English historical translation of Molokhovets recipe No. 1680 from the 1901 Russian cookbook, retaining original methods and measures.
For one bottle whole milk or cream take four or five very fresh eggs, a small piece of butter, half a spoonful salt and a handful finely chopped green onions.
Whisk smooth, heat in a saucepan while stirring and serve as the eggs begin to form soft curds, before the whey separates.
Historical editorial note: Eggs must be cooked sufficiently for food safety.
Original source: Read Russian recipe No. 1680. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.