Scrambled Eggs
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If four eggs are used, add one extra tablespoonful of milk to the whole, and one tablespoonful of butter is sufficient.
Presented as published in 1913. 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
163Calories
13 gProtein
4 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein13 g
Carbohydrates3.9 g
Fiber0.6 g
Sugars1.1 g
Total Fat14 g
Saturated Fat3.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol384 mg
Sodium2482 mg
Potassium195 mg
Calcium87 mg
Iron2.1 mg
Magnesium18 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E1.1 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline297 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 22. The excerpt below is the record exactly as published.
Scrambled Eggs. ego. f.g. pepper. 1-6 tsp. salt. 1. tbsp: milk: Y% tsp. flour. ! tsp. butter Beat egg
Cook this with the app: pantry check, scaling, and the assistant.