Scrambled Eggs for Four

Name: Scrambled Eggs for Four
Ingredients: one pint of cream; one ounce of butter; ten eggs; a little red pepper

From The bachelor and the chafing dish, 1895

Presented as published in 1895. 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

2326Calories

73 gProtein

22 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories2326 kcal

Protein73 g

Carbohydrates22 g

Fiber0.2 g

Sugars1.9 g

Total Fat237 g

Saturated Fat111 g

Monounsaturated Fat53 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol2409 mg

Sodium809 mg

Potassium1181 mg

Calcium572 mg

Iron8.8 mg

Magnesium90 mg

Phosphorus1266 mg

Zinc7.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C21 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B124.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.8 mg

Folate242 mcg

Choline1470 mg

Caffeine0 mg

Water672 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 37. The excerpt below is the record exactly as published.

Scrambled Eggs for Four. — One pint of cream, one ounce of butter, ten eggs. Beat well together ito The Bachelor and the Chafing-dish. in the dish before putting over the fire. Season to suit with a little red pepper

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