vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Virginia Cookery-book, 1884
Serves 8
This dish serves about eight persons of moderate appetite.
Presented as published in 1884. 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
107Calories
9 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein9.5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.3 g
Total Fat8.5 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol283 mg
Sodium398 mg
Potassium104 mg
Calcium42 mg
Iron1.3 mg
Magnesium9 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 27. The excerpt below is the record exactly as published.
a table-spoonful of butter, a teaspoonf ul of salt, and a good sprinkling of black pepper to a dozen eggs. This will make a dish for about eight persons of moderate appetite. EOGS A LA CBintfB. Boil twelve eggs just hard enough to cut up into slices; cover the bottom of a baking-dish with crumbs of grated bread ; upon these place a layer of eggs, strewing each such layer with bread - crumbs, pepper, and salt ; put a quarter of a pound of fresh butter, with a little flour well rubbed into it, in a saucepan, with a little chopped pars- ley (if liked and in season), salt, pepper, and half a pint of sweet cream; stir it over the fire until it begins to boil; then pour at once over the eggs ; set it in an oven, and, when nicely browned, send to table. Omelbt of Egos. Twelve eggs, twelve table-spoonfuls of fresh milk, one lump of butter the size of an egg, pepper and salt to the taste. A teaspoonful of salt
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