vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
429Calories
38 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium427 mg
Potassium417 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 456. The excerpt below is the record exactly as published.
SCRAMBLED EGGS — In the blazer melt 1 tablespoon of but- ter; turn in ^ doz. eggs, beaten barely enough to mix the yolks and whites; stir constantly till thick and smooth; season with salt and pepper and serve. EGGS ON TOAST.— In the blazer melt 1 tablespoon butter; add 4 beaten eggs, 4 teaspoons cream, | teaspoon salt, and a little black and red pepper; stir till smooth, pour it on toast or crackers and serve. VEGETABLES. ASPARAGUS. — (1) Boil stocks of asparagus in slightly salted water till tender. Time, about | hour. Drain, season, and serve either with melted butter or the " White Sauce " i^reviously given. (2) If canned asparagus is used wash it in cold water and drain; cook it in slightly salted water till heated through, drain, and serve the same way. CANNED LIMA BEANS.— Wash 1 can lima beans in cold water and drain; melt 2 tablespoons butter in the blazer, put in the beans, cook till thoroughly heated through, season to taste and serve. String Beans can be cooked the same way, but they take longer to cook than lima beans and are not so delicate CANNED CORN.— In the blazer melt 2 tablespoons butter; put in 1 can sweet corn, cook till thoroughly heated, season with pep- per and salt and serve. SUCCOTASH. — In the blazer melt 2 tablespoons of butter. Wash 1 can lima beans in cold water, drain, and jDut tliem into the blazer; add 1 can of corn and cook, stirring constantly, until they are thoroughly heated through. Season with pepper and salt and serve. FRIED ONIONS.— In the blazer melt 2 tablespoons of butter
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