Potato Scramble
From Meat substitutes, 1907
Presented as published in 1907. 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
1014Calories
39 gProtein
93 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein39 g
Carbohydrates93 g
Fiber13 g
Sugars13 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.5 g
Omega-30.7 g
Cholesterol833 mg
Sodium2331 mg
Potassium2158 mg
Calcium346 mg
Iron5.4 mg
Magnesium120 mg
Phosphorus815 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0.7 mg
Vitamin A684 mcg
Vitamin E4.1 mg
Vitamin K17 mcg
Vitamin B61.1 mg
Vitamin B123.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.2 mg
Folate135 mcg
Choline696 mg
Caffeine0 mg
Water690 g
As published
This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 6. The excerpt below is the record exactly as published.
Potato Scramble Three large cupfuls of mashed potatoes; four eggs. Put butter into a hot frying pan; turn the potatoes into it; break the eggs and turn them in on top of the potatoes ; with a fork break the yolks and stir them very lightly into 39 40 Animals feed, men eat, but only men of intelligence know how to eat. T-Brillat-Savarin. the potatoes, but do not beat; keep tossing them as in cooking scrambled eggs until the white of egg has turned creamy and thick. Season with butter, white pepper and salt
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