vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs No. 2
From The art of cookery, 1899
Serves 1
Adjust seasoning to taste.
Presented as published in 1899. 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
632Calories
21 gProtein
6 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein21 g
Carbohydrates5.7 g
Fiber0 g
Sugars0.6 g
Total Fat61 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol694 mg
Sodium239 mg
Potassium326 mg
Calcium159 mg
Iron2.6 mg
Magnesium25 mg
Phosphorus367 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 143. The excerpt below is the record exactly as published.
Scrambled Eggs No. 2. — Put a teaspoonful of butter in a sauce-pan, add half a cup of sweet milk or cream, and when boiling hot pour in three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.