vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs and Mushrooms
From The Landmarks club cook book, 1903
Serves 2
A delightful combination of flavors.
Presented as published in 1903. 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
8Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.7 kcal
Protein1.1 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium111 mg
Calcium1.1 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate6 mcg
Choline6.1 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 74. The excerpt below is the record exactly as published.
season with salt and pepper. Put in baking dish, cover with milk, bits of butter on top. Bake twenty minutes. Mrs. Jerry Conroy. SCRAMBLED EGGS AND MUSHROOMS. After scrambling the eggs, which have been seasoned with cream, salt and pepper, add the mushrooms. The quantity of mushrooms should equal that of the eggs
Cook this with the app: pantry check, scaling, and the assistant.