nut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
324Calories
11 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein11 g
Carbohydrates23 g
Fiber1.5 g
Sugars2.4 g
Total Fat20 g
Saturated Fat8.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol118 mg
Sodium889 mg
Potassium146 mg
Calcium194 mg
Iron2 mg
Magnesium23 mg
Phosphorus194 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0.8 mg
Vitamin A76 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate48 mcg
Choline88 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 12. The excerpt below is the record exactly as published.
Scrambled Eggs Beat eggs a little so as to partly mix whites and yolks, season with salt and pepper. Have hot lard in a frying pan, pour in eggs, stirring constantly until cooked well but not hard. A few fine bread crumbs may be added to increase quantity when eggs are scarce, without detracting from the taste. Milk used instead of lard in the frying pan makes the dish more delicate and suitable for invalids or children. A little grated cheese added to eggs
Cook this with the app: pantry check, scaling, and the assistant.