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Scrambled Eggs a la Union Club
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
1101Calories
53 gProtein
33 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories1101 kcal
Protein53 g
Carbohydrates33 g
Fiber7.5 g
Sugars1.5 g
Total Fat75 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4707 mg
Potassium1763 mg
Calcium90 mg
Iron4.5 mg
Magnesium112 mg
Phosphorus584 mg
Zinc5.9 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate179 mcg
Choline1.6 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Kirmess cook book (1907), page 203. The excerpt below is the record exactly as published.
8CRAHBLBD EGGS A LA UNION CLUB. Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or tru£9es. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of maderia
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