Scrambled Eggs
From Royal cook book, 1930
Presented as published in 1930. 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
9Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories9.1 kcal
Protein0.5 g
Carbohydrates0.7 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium5.8 mg
Potassium23 mg
Calcium19 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.7 mg
Water13 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.
Scrambled Eggs Break eggs into bowl, season with salt and pepper; add 1 tablespoon milk
Cook this with the app: pantry check, scaling, and the assistant.