I came across this recipe while reading a Civil War recipe book (yes, I read recipe books :) and it was one of the few recipes that we would make and eat today. I can't tell you how unappealing some of those recipes were, especially where wild pigs were involved!
From Godey's Lady's Book magazine, reader-submitted recipe from 1866.
Ingredients:
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.
Note:
Most cookbooks of this period had entire sections devoted to "cooking for the sick" and "invalid" as it was an all too common status in the years of the civil war, and long afterwards. Also included in the category would be those who, while otherwise healthy, had lost or damaged teeth and consequently had difficulty chewing hard foods.
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