Scrambled Eggs
From The chafing-dish supper, 1894
Presented as published in 1894. 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
358Calories
32 gProtein
2 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat35 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol961 mg
Sodium1523 mg
Potassium348 mg
Calcium143 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus498 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Break five eggs into a bowl, beat them with a fork only enough to blend the whites and yolks. Melt a tablespoonful of butter in the blazer, and turn in the eggs. Stir constantly until you have a thick, smooth mass. Season with a half teaspoonful of salt and a pinch of white pepper
Cook this with the app: pantry check, scaling, and the assistant.