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Scrambled Eggs and Sausage

Name: Scrambled Eggs and Sausage
Yield: 1 servings
Ingredients: Eggs, 6; Sausages, 2; Butter, 1 tablespoon; Milk, or cream, 4 tablespoons; Salt and pepper

From Around-the-world cook book, 1913

Serves 1

This dish can be varied with oysters, cheese, sardines, etc.

Presented as published in 1913. 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

1070Calories

62 gProtein

6 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1070 kcal

Protein62 g

Carbohydrates5.9 g

Fiber0 g

Sugars2.5 g

Total Fat98 g

Saturated Fat33 g

Monounsaturated Fat30 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol1315 mg

Sodium1548 mg

Potassium936 mg

Calcium219 mg

Iron6.8 mg

Magnesium62 mg

Phosphorus831 mg

Zinc7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D8.1 mcg

Vitamin C0 mg

Vitamin A521 mcg

Vitamin E4.6 mg

Vitamin K2.8 mcg

Vitamin B60.8 mg

Vitamin B124.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.4 mg

Folate144 mcg

Choline961 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 69. The excerpt below is the record exactly as published.

SCRAMBLED EGGS AND SAUSAGE Eggs, 6, Sausages, 2, ' Butter, 1 tablespoon, Milk, or cream, 4 tablespoons, Salt and pepper

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