vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Kentucky receipt book, 1903
Serves 1
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
831Calories
40 gProtein
7 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein40 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.1 g
Total Fat81 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1268 mg
Sodium451 mg
Potassium530 mg
Calcium242 mg
Iron5.3 mg
Magnesium43 mg
Phosphorus663 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 90. The excerpt below is the record exactly as published.
Scrambled Eggs. Beat 4 eggs until well broken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 tablespoon butter; turn into chafing dish or frying pan, and stir constantly until they begin to thicken. Add ^ teaspoon of salt, % teaspoon pepper and serve at once. Scrambled Eggs. Put 1 tablespoon of butter in frying pan ; when hot add ^ teacup of cream, and 6 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.