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Eggs Scrambled with Cheese

Name: Eggs Scrambled with Cheese
Yield: 1 servings
Ingredients: 5 eggs; 5 tablespoons each of cream or water; 5 tablespoons of grated cheese; a few grains each of salt and pepper; pan oiled with butter or vegetable oil

From The Cook County cook book, 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

736Calories

43 gProtein

7 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein43 g

Carbohydrates6.5 g

Fiber0 g

Sugars1 g

Total Fat59 g

Saturated Fat29 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol1027 mg

Sodium1022 mg

Potassium416 mg

Calcium484 mg

Iron4.5 mg

Magnesium45 mg

Phosphorus737 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A697 mcg

Vitamin E3.5 mg

Vitamin K3.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate120 mcg

Choline746 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 39. The excerpt below is the record exactly as published.

EGGS SCRAMBLED WITH CHEESE.— Beat 5 eggs until a full spoon of egg can 'be taken up; add a few grains each of salt and pepper, 5 tablespoons each of cream or water and grated cheese, turn into a pan oiled with butter or vegetable oil

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