Scrambled Eggs
From Domestic science (1914 text-book), 1914
Scrambled eggs are best served hot, optionally garnished with bacon or parsley.
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
124Calories
7 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein6.6 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol212 mg
Sodium2408 mg
Potassium85 mg
Calcium39 mg
Iron0.9 mg
Magnesium7 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 39. The excerpt below is the record exactly as published.
Scrambled Eggs Materials used: Class Rule Home Rule 1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt
Cook this with the app: pantry check, scaling, and the assistant.