Scrambled Eggs with Asparagus

Name: Scrambled Eggs with Asparagus
Ingredients: Six eggs; one tablespoonful butter; two tablespoonfuls milk; salt and pepper to taste; green tips of a bunch of asparagus boiled tender

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

447Calories

39 gProtein

4 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein39 g

Carbohydrates3.6 g

Fiber0 g

Sugars2.6 g

Total Fat40 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1151 mg

Sodium439 mg

Potassium462 mg

Calcium207 mg

Iron5.3 mg

Magnesium40 mg

Phosphorus627 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A490 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate141 mcg

Choline887 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.

Scrambled Eggs with Asparagus. Bread and Butter. Cheese Biscuit. Lettuce Salad. 135 WHAT TO EAT — HOW TO SEBTE IT Scramhled Eggs with Asparagus. — Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender

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