Scrambled Eggs

Name: Scrambled Eggs
Ingredients: four eggs; half a cup of milk or cream; a little salt if desired

From Every-day dishes and every-day work, 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

704Calories

28 gProtein

6 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein28 g

Carbohydrates6.1 g

Fiber0 g

Sugars0.7 g

Total Fat62 g

Saturated Fat31 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol869 mg

Sodium309 mg

Potassium394 mg

Calcium187 mg

Iron3.5 mg

Magnesium31 mg

Phosphorus465 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K3.5 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 70. The excerpt below is the record exactly as published.

Scrambled Eggs. — Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream

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