Scrambled Eggs
From Cookery, 1897
Presented as published in 1897. 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
361Calories
27 gProtein
12 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein27 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.
salt, a pinch of cayenne, and either a gill of cream or a cupful of sour milk. Have ready some hot butter in a gratin dish, put into this a few slices of bread let them slightly brown ; then pour over each one a layer of the above mixture; bake in a brisk hot oven till just set, and serve very hot. Scrambled Etjtj s.— Beat up three or four eggs with a teacupful of milk, add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.