Scrambled Eggs for Four

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

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

2322Calories

72 gProtein

21 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories2322 kcal

Protein72 g

Carbohydrates21 g

Fiber0 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

Potassium1149 mg

Calcium571 mg

Iron8.8 mg

Magnesium88 mg

Phosphorus1262 mg

Zinc7.5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B124.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.7 mg

Folate235 mcg

Choline1470 mg

Caffeine0 mg

Water658 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

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