Breakfast Rumbled Eggs

rumbled eggs
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1866)

Ingredients:

3 eggs​

2 ounces of fresh butter, or well-washed salt butter​

1 teaspoonful of cream, or new milk​

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Serve on buttered toast​

Instructions:

Very convenient for invalids, or, when required, a light dish for supper. Beat up three eggs with two ounces of fresh butter, or well-washed salt butter; add a teaspoonful of cream or new milk. Put all in a saucepan and keep stirring it over the fire for five minutes, until it rises up like a souffle, when it should be immediately dished on buttered toast.​

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Photo by Ren West, CC 2.0​

 

[Patrick H]

I guess we can all risk a "heart attack on a plate" once in a while. I would do it for this recipe, and I will MOST DEFINITELY do it for Italian cream sauce on any kind of pasta. Fair disclosure now: My wife is of southern Italian extraction, so we don't cook cream sauces. However, I do occasionally eat them in restaurants.

 

[donna]

Rumbled eggs is mentioned in site called "CWI Cookbook 19th Century Cooking & Eating". The recipes have comments made so check them out as not allowed to post comments because of copyright. There are many recipes on this site.

 

[donna]

Another recipe for rumbled eggs.