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Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: Five eggs; One table-spoonful of butter; One-half cupful of milk; One tea-spoonful of salt; One-eighth tea-spoonful of pepper

From The Pattern cook-book, 1890

Serves 1

Chopped parsley can be added before serving.

Presented as published in 1890. 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

431Calories

36 gProtein

8 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein36 g

Carbohydrates7.6 g

Fiber0.1 g

Sugars6.8 g

Total Fat39 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol976 mg

Sodium2736 mg

Potassium535 mg

Calcium294 mg

Iron4.4 mg

Magnesium45 mg

Phosphorus621 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A439 mcg

Vitamin E2.7 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline757 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 139. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. This dish is particularly nice for breakfast. For six persons, allow Five eggs. One table-spoonful of butter. One-half cupful of milk. One tea-spoonful of salt. One-eighth tea-spoonful of pepper

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