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Eggs Scrambled in Milk

Name: Eggs Scrambled in Milk
Yield: 1 servings
Ingredients: Half pint of milk; five eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

504Calories

39 gProtein

13 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein39 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol959 mg

Sodium448 mg

Potassium711 mg

Calcium440 mg

Iron4.4 mg

Magnesium59 mg

Phosphorus741 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A478 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.4 mg

Folate118 mcg

Choline778 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 33. The excerpt below is the record exactly as published.

EGGS SCRAMBLED IN MILK— Half pint of milk, five eggs

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