Scrambled Eggs
From Domestic science (1914 text-book), 1914
Serve immediately for best texture.
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
775Calories
34 gProtein
6 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein34 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.9 g
Total Fat89 g
Saturated Fat33 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1118 mg
Sodium2716 mg
Potassium469 mg
Calcium220 mg
Iron4.4 mg
Magnesium38 mg
Phosphorus570 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 39. The excerpt below is the record exactly as published.
Scrambled Eggs Materials used: Class Rule Home Rule 1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt
Cook this with the app: pantry check, scaling, and the assistant.