Scrambled Eggs

Name: Scrambled Eggs
Ingredients: 2 eggs; 1/2 saltspoonful of pepper; 1/4 teaspoonful of salt; 1 cupful of milk; 1 teaspoonful of meat drippings

From The junior cook book, 1920

This recipe serves 4 people.

Presented as published in 1920. 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

359Calories

22 gProtein

20 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein22 g

Carbohydrates20 g

Fiber3.2 g

Sugars12 g

Total Fat22 g

Saturated Fat9.1 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol406 mg

Sodium820 mg

Potassium670 mg

Calcium411 mg

Iron3 mg

Magnesium62 mg

Phosphorus464 mg

Zinc2.5 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A241 mcg

Vitamin E1.4 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate49 mcg

Choline344 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 4. The excerpt below is the record exactly as published.

SCRAMBLED EGGS Break 2 eggs into a small bowl. Add 1/2 saltspoonful of pepper, 14 teaspoonful of salt, and 1 cupful of milk. Beat with a fork till foamy. Melt 1 teaspoonful of meat drippings

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