vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Scrambled
From Harper's cook book encyclopædia, 1902
Serves 1
Time: five minutes.
Presented as published in 1902. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 116. The excerpt below is the record exactly as published.
Eggs, Scrambled. — When the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. When the whites have be- come slightly hard, stir from the bot- tom of the pan till done, adding a piece of butter, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.