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Scrambled Eggs Rothschild
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
637Calories
61 gProtein
3 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein61 g
Carbohydrates3.3 g
Fiber0 g
Sugars1.1 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1307 mg
Sodium525 mg
Potassium834 mg
Calcium223 mg
Iron6.1 mg
Magnesium83 mg
Phosphorus938 mg
Zinc5.5 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0.8 mg
Vitamin A503 mcg
Vitamin E3.2 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3 mg
Folate186 mcg
Choline882 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Scrambled Eggs Rothschild. Finely pound the remains of six crayfish, the tails of which have been put aside, and add gradually, two tablespoonfuls of thick cream. Rub through sieve. Add this crayfish cream to the six beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.