vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: four eggs; half a teaspoonful of salt; half a saltspoonful of pepper; half a cup of milk

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Any ingredients from fancy omelets may be mixed with the beaten eggs before cooking.

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

390Calories

30 gProtein

15 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein30 g

Carbohydrates15 g

Fiber3.2 g

Sugars6.7 g

Total Fat23 g

Saturated Fat8.7 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol759 mg

Sodium1499 mg

Potassium625 mg

Calcium318 mg

Iron4.7 mg

Magnesium60 mg

Phosphorus539 mg

Zinc3.2 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A362 mcg

Vitamin E2.3 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.4 mg

Folate96 mcg

Choline611 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 121. The excerpt below is the record exactly as published.

Scrambled Eggs. — Beat four eggs slightly with a fork ; add half a teaspoonful of salt,, half a saltspoonful of pepper,, and half a cup of milk

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