vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Scrambled Eggs, Reine Margot
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
108Calories
7 gProtein
3 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein7.3 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars1.3 g
Total Fat7.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol188 mg
Sodium160 mg
Potassium108 mg
Calcium58 mg
Iron1 mg
Magnesium9.5 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline151 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 108. The excerpt below is the record exactly as published.
SCRAMBLED EGGS, REINE MARGOT Prepare the scrambled eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this preparation in small tartlet-crusts, baked without colouration, and surround the tartlets with a thread of Béchamel sauce, finished with pistachio butte
Cook this with the app: pantry check, scaling, and the assistant.