Scrambled Eggs
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
359Calories
29 gProtein
7 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein29 g
Carbohydrates7.1 g
Fiber0 g
Sugars6.6 g
Total Fat23 g
Saturated Fat8.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol759 mg
Sodium330 mg
Potassium459 mg
Calcium262 mg
Iron3.5 mg
Magnesium38 mg
Phosphorus519 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline610 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 29. The excerpt below is the record exactly as published.
salt and pepper, then add one or two table.spiHms of water and cover very closely. Let steam three minutes. POACHED EGGS. Have the water well salted, adding a drop or two of vinegar. Have the water boiling but do not let it boil hard . Break the eggs separately into a saucer, slip gently into the water. When done re¬ move with a skimmer and serve with toast. EGG GRAVY. Take one tablespoon flour, and one egg, rub smooth, add a bowl of sweet milk and a little salt. Put into a pan with hot ham drippings, stir until it hoils. A nice dish for breakfa.st; especi¬ ally forchildr‘*n to eat with bread. SCRAMBLED EGGS. Beat four eggs lightly with a fork, add one-half cup of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.