Americanbreakfastgluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs and Bacon
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
652Calories
46 gProtein
2 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein46 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.3 g
Total Fat50 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat9 g
Omega-30.2 g
Cholesterol1153 mg
Sodium2018 mg
Potassium528 mg
Calcium172 mg
Iron5.5 mg
Magnesium43 mg
Phosphorus688 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A486 mcg
Vitamin E3.4 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.5 mg
Folate141 mcg
Choline909 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 356. The excerpt below is the record exactly as published.
teaspoonful salt and a little white pepper, beat until light. Place a small-sized frying pan with 1 ounce butter over the fire ; as soon as melted pour in the eggs ; when they begin to set draw them with a spoon from the edge of pan to the center until they become thick ; then serve on a warm dish. Scrambled Eggs and Bacon.-— Cut 2 ounces bacon into pieces Y« finger long and Y* iiich thick, place it in a frying pan over the fire, fry until light brown. Beat up 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.