Noodles and Scrambled Eggs
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
584Calories
33 gProtein
70 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein33 g
Carbohydrates70 g
Fiber2.9 g
Sugars3 g
Total Fat29 g
Saturated Fat6.1 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol596 mg
Sodium353 mg
Potassium426 mg
Calcium172 mg
Iron5.7 mg
Magnesium69 mg
Phosphorus520 mg
Zinc3.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A257 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.7 mg
Folate287 mcg
Choline456 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 48. The excerpt below is the record exactly as published.
NOODLES AND SCRAMBLED EGGS— GERMAN Boil and drain a cup of noodles cut in short pieces ; have ready three eggs beaten slightly ; melt a tablespoon of but- ter and toss the noodles in it until brown, then add the eggs, salt, paprika, a tablespoon of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.