The following recipe for Scrambled Eggs With Green Peppers is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is one of the many bonus books included in the 2005-2025 20th Anniversary edition of the waterproof SurvivalBlog Archive USB stick that will be available in February of 2026.
Ingredients
- 8 eggs
- 3 tablespoons cream
- Salt and pepper
- 2 sweet peppers\
- 3 tablespoons butter or butter substitute
Directions
- Beat the eggs slightly, adding the cream, salt and pepper.
- Heat the butter or butter substitute, and when hot add the eggs.
- As the eggs begin to cook, add the chopped pepper, from which the seeds have been removed. Cook slowly, stirring constantly, until the mass is creamy. Serve with toast points.
- One-fourth cup of chopped canned pimientos may be substituted for the pepper. It is often desirable to soften fresh peppers by placing in hot water for five minutes before using them in thls way.
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