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

EGGS: EGG RECIPES

BATTERED EGGS


Beat 7 eggs till light; take 8 tablespoonfuls of flour, 1 teaspoonful of salt; make into a batter with sweet milk; beat both together, then add 1 pint of sweet milk; put in pans and fry; put 1 tablespoonful of grease in each pan; put enough of the batter in a pan so as to be 1/2 inch thick when fried.

Sister H. G. Miller, Bridgewater, Va.

 

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