Scrambled Eggs

Name: Scrambled Eggs
Ingredients: one-half pint of milk; small tablespoonful of butter; salt; pepper; a half teaspoonful of Worcester Sauce; a few drops of tabasco; four or five well beaten eggs

From The Germantown D. A. R. cook book, 1907

Presented as published in 1907. 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

722Calories

27 gProtein

107 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories722 kcal

Protein27 g

Carbohydrates107 g

Fiber4.6 g

Sugars16 g

Total Fat31 g

Saturated Fat7.7 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol163 mg

Sodium891 mg

Potassium621 mg

Calcium491 mg

Iron6.2 mg

Magnesium68 mg

Phosphorus462 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.1 mcg

Vitamin C0.4 mg

Vitamin A204 mcg

Vitamin E0.6 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate210 mcg

Choline212 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 3. The excerpt below is the record exactly as published.

SCRAMBLED EGGS Put in a sauce pan one-half pint of milk, small tablespoonful of butter, salt, pepper, and a half tea- spoonful of Worcester Sauce and a few drops of tabasco. When it gets hot and smooth, stir in four or five well beaten eggs

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