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Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: number of eggs required; one tablespoon of milk or cream for each egg; salt; pepper; small piece of butter; toast or ham if desired

From Magnet users cook book, 1920

Serves 1

Chopped boiled ham can be cooked in if desired. Recipe by Mrs. C. G. Potter, Milton, Ont.

Presented as published in 1920. 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

52Calories

0 gProtein

1 gCarbs

5 gFat

Full nutrition (22 nutrients)

Calories52 kcal

Protein0.3 g

Carbohydrates0.6 g

Total Fat5.4 g

Saturated Fat3.1 g

Monounsaturated Fat1.1 g

Cholesterol16 mg

Sodium3.1 mg

Potassium15 mg

Calcium9.3 mg

Iron0 mg

Magnesium0.9 mg

Phosphorus8.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Niacin (B3)0 mg

Water8.8 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 34. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. Higgs, milk or cream, salt, pepper, butter, toast or ham if desired. Beat number of eggs required, add one tablespoon of milk or Magnet cream for each egg. Salt and pepper. Melt small piece of butter

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