vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Egg Pancake
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
119Calories
11 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein11 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.3 g
Total Fat9.8 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol315 mg
Sodium216 mg
Potassium115 mg
Calcium47 mg
Iron1.5 mg
Magnesium10 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate39 mcg
Choline245 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 105. The excerpt below is the record exactly as published.
SCRAMBLED EGG PANCAKE. Quantity for 6 Persons. 10 eggs V4, tsp. of salt. 1 tbsp. of butter
Cook this with the app: pantry check, scaling, and the assistant.