Aunt Robbie's Scrambled Eggs

Name: Aunt Robbie's Scrambled Eggs
Ingredients: 1 tablespoonful of butter; 3/8 cupful milk; 6 or 8 eggs; salt

From The Aunts' Cook Book, 1922

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

484Calories

41 gProtein

6 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein41 g

Carbohydrates6.4 g

Fiber0 g

Sugars5.5 g

Total Fat42 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1158 mg

Sodium462 mg

Potassium554 mg

Calcium282 mg

Iron5.3 mg

Magnesium47 mg

Phosphorus689 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.9 mcg

Vitamin C0 mg

Vitamin A509 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B123.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.3 mg

Folate141 mcg

Choline898 mg

Caffeine0 mg

Water311 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 14. The excerpt below is the record exactly as published.

Aunt Robbie's Scrambled Eggs 1 tablespoonful of butter 3^ cupful milk 6 or 8 eggs salt

Cook this with the app: pantry check, scaling, and the assistant.