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Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: Four eggs; 1 tablespoon of butter; 2 tablespoons of cream; salt to taste; pepper to taste

From The Henderson cook book, 1914

Serves 1

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

449Calories

28 gProtein

19 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories449 kcal

Protein28 g

Carbohydrates19 g

Fiber6.3 g

Sugars0.9 g

Total Fat41 g

Saturated Fat13 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol806 mg

Sodium9996 mg

Potassium641 mg

Calcium249 mg

Iron6 mg

Magnesium69 mg

Phosphorus455 mg

Zinc3 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A327 mcg

Vitamin E2.4 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate98 mcg

Choline591 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 33. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. Four eggs, 1 tablespoon of butter, 2 tablespoons of cream, salt and pepper to taste

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