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Eggs Scrambled with Mushrooms
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
393Calories
23 gProtein
28 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein23 g
Carbohydrates28 g
Fiber3.6 g
Sugars9.3 g
Total Fat22 g
Saturated Fat6.7 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.9 g
Cholesterol554 mg
Sodium698 mg
Potassium463 mg
Calcium137 mg
Iron3.4 mg
Magnesium46 mg
Phosphorus379 mg
Zinc4.3 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D4.8 mcg
Vitamin C0.5 mg
Vitamin A322 mcg
Vitamin E2.3 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.7 mg
Folate108 mcg
Choline578 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 150. The excerpt below is the record exactly as published.
Eggs Scrambled with Mushrooms. Add to the scrambled eggs six ounces of cooked mushrooms cut into dice, or raw mushrooms, minced and sauted in butter, for every four eggs
Cook this with the app: pantry check, scaling, and the assistant.