Scrambled Eggs

Name: Scrambled Eggs
Ingredients: the desired number of eggs; a tablespoonful of milk for each egg; half a teaspoonful of butter for each egg; salt; pepper

From Cookery for little girls, 1910

Presented as published in 1910. 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

2 gFat

Full nutrition (30 nutrients)

Calories9.1 kcal

Protein0.5 g

Carbohydrates0.7 g

Sugars0.7 g

Total Fat2.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol7.1 mg

Sodium6 mg

Potassium23 mg

Calcium19 mg

Iron0 mg

Magnesium1.8 mg

Phosphorus16 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

Water14 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 4. The excerpt below is the record exactly as published.

SCRAMBLED EGGS Beat the desired number enough to break the yolks, season with salt and pepper, and add a ta- blespoonful of milk for each egg. Put in a hot pan half a teaspoonful of butter for each egg

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