Scrambled Eggs

Name: Scrambled Eggs
Ingredients: 4 eggs; 1/2 tsp. salt; 2 tbsp. milk; Spk. pepper; 1/2 tbsp. butter

From A handbook of home economics, 1912

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

304Calories

26 gProtein

3 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories304 kcal

Protein26 g

Carbohydrates2.9 g

Fiber0 g

Sugars2.2 g

Total Fat25 g

Saturated Fat6.8 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol763 mg

Sodium1463 mg

Potassium323 mg

Calcium151 mg

Iron3.5 mg

Magnesium28 mg

Phosphorus428 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A330 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline593 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 9. The excerpt below is the record exactly as published.

Scrambled Eggs 4 eggs. J^ tsp. salt. 2 tbsp. milk. Spk. pepper. J/2 tbsp. butter

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