Scrambled Eggs

Name: Scrambled Eggs
Ingredients: one tablespoon of milk; one-eighth of a teaspoon of salt; a little pepper; one-half tablespoon butter

From The Central cook book, 1924

Recipe by Miss Rutu Drew.

Presented as published in 1924. 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

9Calories

0 gProtein

1 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories9.1 kcal

Protein0.5 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.7 g

Total Fat6 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol18 mg

Sodium298 mg

Potassium24 mg

Calcium20 mg

Iron0 mg

Magnesium1.9 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline2.7 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 6. The excerpt below is the record exactly as published.

Scrambled Eggs Beat eggs until the yolks and whites are blended, but not frothy. Add one tablespoon of milk (sweet) for each egg and one-eighth of a teaspoon of salt and a little pepper. Melt one- half tablespoon butte

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