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Civil War Cookin': Rumbled Eggs

RUMBLED EGGS

3 eggs
2 oz. butter
1 tsp. cream or milk
Buttered toast

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 nearly five minutes, until it rises up like a soufflé, when it should be immediately dished on buttered toast.

From Civil War Recipes: Receipts from the Pages of Godey's Lady's Book, Lily May Spaulding and John Spaulding, editors. Recipe from 1866.

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