Scrambled Eggs
From Chafing dish possibilities, 1898
Many prefer to omit the milk and use three tablespoons butter instead of two.
Presented as published in 1898. 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
776Calories
34 gProtein
7 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein34 g
Carbohydrates6.6 g
Fiber0.1 g
Sugars0.9 g
Total Fat89 g
Saturated Fat33 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1118 mg
Sodium1549 mg
Potassium472 mg
Calcium220 mg
Iron4.4 mg
Magnesium38 mg
Phosphorus570 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.
Scrambled Eggs Beat five eggs slightly, add one-half teaspoon salt, one eighth teaspoon pepper, and one-half cup milk or cream. Melt two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.