Scrambled Egg

Name: Scrambled Egg
Ingredients: one egg; 1 tb. milk; Y% t. salt; a little pepper; Melt Vi t. of butter

From Cookery 1 experiments and recipes, 1912

Scrambled egg may be cooked in a frying pan over a low flame.

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

81Calories

7 gProtein

1 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories81 kcal

Protein6.8 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.9 g

Total Fat7.1 g

Saturated Fat1.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol193 mg

Sodium1244 mg

Potassium93 mg

Calcium48 mg

Iron0.9 mg

Magnesium7.9 mg

Phosphorus115 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline150 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 6. The excerpt below is the record exactly as published.

Scrambled Egg Beat one egg until the yolk and white are blended, add 1 tb. milk, Y% t. salt and a little pepper. Melt Vi t. of butter

Cook this with the app: pantry check, scaling, and the assistant.