vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
302Calories
15 gProtein
17 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein15 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol401 mg
Sodium9848 mg
Potassium476 mg
Calcium176 mg
Iron4.3 mg
Magnesium55 mg
Phosphorus241 mg
Zinc1.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.6 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate52 mcg
Choline299 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 36. The excerpt below is the record exactly as published.
Scrambled Eggs. Not to be beaten up like an omelet but only stirred about. Put a spoonful of melted butter or butter and lard into the small frying-pan, and then two eggs, sprinkle pepper
Cook this with the app: pantry check, scaling, and the assistant.