Scrambled Eggs
From Physical culture cook book, 1901
To make this dish light and juicy, beat milk with each egg.
Presented as published in 1901. 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
447Calories
39 gProtein
4 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein39 g
Carbohydrates3.6 g
Fiber0 g
Sugars2.6 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1151 mg
Sodium439 mg
Potassium462 mg
Calcium207 mg
Iron5.3 mg
Magnesium40 mg
Phosphorus627 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A490 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline887 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.
Scrambled Eggs. — Beat six eggs slightly and salt. Put a piece of butter in the frying pan, and when hot pour in the eggs. Stir con- stantly until done. To make this dish light and juicy beat two tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.