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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

EGGS: EGG RECIPES

CREAMED EGGS

Put 3 cups of morning milk in a bright vessel, bring to boiling point ; have ready and add broken scraps of light bread, crusts preferred, enough to absorb about half of the milk. Then break 6 fresh eggs into the mixture, adding a small lump of butter. Salt and pepper to taste. Stir all together and don't cook too long.

Sister Mary H. Ellenberger, Turney, Mo.