Scrambled Eggs

Name: Scrambled Eggs
Ingredients: 2 eggs; ^ tbsp. milk; J tsp. salt; A speck of pepper; 1 tsp. butter

From Public school household science, 1905

Presented as published in 1905. 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

215Calories

16 gProtein

17 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein16 g

Carbohydrates17 g

Fiber6.3 g

Sugars1.3 g

Total Fat14 g

Saturated Fat3.8 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol384 mg

Sodium1320 mg

Potassium494 mg

Calcium187 mg

Iron4.2 mg

Magnesium57 mg

Phosphorus254 mg

Zinc1.7 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E1.3 mg

Vitamin K41 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate51 mcg

Choline300 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 17. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. legg. ^ tbsp. milk. J tsp. salt. A speck of peppor. 1 tsp. butter

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