vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs A La Piemontaise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
264Calories
18 gProtein
8 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein18 g
Carbohydrates7.9 g
Fiber0.3 g
Sugars5 g
Total Fat18 g
Saturated Fat7.5 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol391 mg
Sodium398 mg
Potassium200 mg
Calcium200 mg
Iron2 mg
Magnesium23 mg
Phosphorus308 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A210 mcg
Vitamin E1.3 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline296 mg
Caffeine1.8 mg
Water81 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 107. The excerpt below is the record exactly as published.
SCRAMBLED EGGS A LA PIEMONTAISE Add to the scrambled eggs, per every two of the latter, one- half oz. of grated Parmesan cheese and a coffeespoonful of raw, grated, Piedmont truffles
Cook this with the app: pantry check, scaling, and the assistant.