Scrambled Eggs with Asparagus Tips
From Chafing dish possibilities, 1898
If using canned asparagus, rinse thoroughly and drain.
Presented as published in 1898. 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
32Calories
5 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein5.3 g
Carbohydrates3.5 g
Fiber2.9 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium432 mg
Potassium310 mg
Calcium32 mg
Iron1 mg
Magnesium18 mg
Phosphorus88 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A72 mcg
Vitamin E2.2 mg
Vitamin K144 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate243 mcg
Choline38 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.
Scrambled Eggs with Asparagus Tips Prepare Scrambled Eggs, and add one cup cooked asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.