Scrambled Eggs
From Delicate dishes, 1896
Miss Kate S. Benton
Presented as published in 1896. 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
477Calories
40 gProtein
6 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein40 g
Carbohydrates5.9 g
Fiber0 g
Sugars5 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1126 mg
Sodium457 mg
Potassium535 mg
Calcium267 mg
Iron5.3 mg
Magnesium46 mg
Phosphorus675 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A506 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline896 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Beat lightly 6 eggs, yolks and whites separately. Then mix and season, adding about ^^3 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.