vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: 4 eggs; 1/2 tablespoon butter; 4 tablespoons milk or water; Salt and pepper

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

286Calories

25 gProtein

1 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat25 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol760 mg

Sodium287 mg

Potassium277 mg

Calcium115 mg

Iron3.5 mg

Magnesium25 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 46. The excerpt below is the record exactly as published.

SCRAMBLED EGGS 4 eggs 1/2 tablespoon butter 4 tablespoons milk or water Salt and pepper

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