pescatariangluten-freenut-freesoy-free
Eggs Scrambled Orloff
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
447Calories
42 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein42 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1143 mg
Sodium442 mg
Potassium479 mg
Calcium174 mg
Iron5.4 mg
Magnesium44 mg
Phosphorus649 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0.1 mg
Vitamin A484 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate149 mcg
Choline882 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Eggs Scrambled Orloff. Break six eggs, beat them, and add a little fresh, thick cream. Cook them in the usual way, and add a few crayfishes' tails
Cook this with the app: pantry check, scaling, and the assistant.