Scrambled Eggs

Name: Scrambled Eggs
Ingredients: 4 eggs; 2 tablespoons of milk; 1 saltspoon of salt; a dash of pepper; 1 teaspoon of butter

From Purity flour cookbook, 1917

Presented as published in 1917. 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

367Calories

29 gProtein

19 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories367 kcal

Protein29 g

Carbohydrates19 g

Fiber6.3 g

Sugars2.4 g

Total Fat24 g

Saturated Fat7.2 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol758 mg

Sodium301 mg

Potassium655 mg

Calcium261 mg

Iron5.9 mg

Magnesium70 mg

Phosphorus467 mg

Zinc3 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A336 mcg

Vitamin E2.4 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate98 mcg

Choline596 mg

Caffeine0 mg

Water183 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 69. The excerpt below is the record exactly as published.

SCRAMBLED EGGS Beat the eg-s lightly with a fork, just enough to break the yolks. To 4 eggs add 2 tablespoons _ of milk 1 saltspoon of salt,\ dash of pepper. Put into a frying-pan i teaspoon of butter.

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