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1/3 Photos of Scrambled Eggs and Mushrooms (1953)
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.
Units: US | Metric
Serving Size: 1 (245 g)
Servings Per Recipe: 1