Scrambled Eggs
From A bill of fare for every day in the year ..., 1892
Very nice served on toast or on hot minced ham or veal.
Presented as published in 1892. 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
390Calories
30 gProtein
15 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein30 g
Carbohydrates15 g
Fiber3.2 g
Sugars6.7 g
Total Fat23 g
Saturated Fat8.7 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol759 mg
Sodium1499 mg
Potassium625 mg
Calcium318 mg
Iron4.7 mg
Magnesium60 mg
Phosphorus539 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A362 mcg
Vitamin E2.3 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Folate96 mcg
Choline611 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 24. The excerpt below is the record exactly as published.
Scrambled Eggs, • Buttered Toast. Coffee. Dinner. — Roast Beef. Gravy. Browned Baked Potatoes, ery. Bread and Butter. Indian Pudding. Supper.— Cold Roast Beef Sliced Very Thin. Warmed Over Po- tatoes. Currant Jelly. Chocolate Cake. Tea. Scrambled Eggs.— Beat four eggs slightly with a fork ; add half a teaspoonful of salt, half a saltspoonful of pepper aud half a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.