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Scrambled Eggs with Beef

Name: Scrambled Eggs with Beef
Yield: 1 servings
Ingredients: four eggs; four tablespoons milk; four tablespoons cream; some butter; too much salt

From The Swedish, French, American cook book, 1918

Serves 1

Also served for a light Sunday supper.

Presented as published in 1918. 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

523Calories

28 gProtein

6 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein28 g

Carbohydrates6.5 g

Fiber0 g

Sugars3.7 g

Total Fat42 g

Saturated Fat19 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol812 mg

Sodium319 mg

Potassium424 mg

Calcium223 mg

Iron3.5 mg

Magnesium35 mg

Phosphorus491 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A339 mcg

Vitamin E2.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline599 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 209. The excerpt below is the record exactly as published.

four eggs; add four tablespoons milk, four tablespoons cream, and some butter. Take care not to add too much salt

Cook this with the app: pantry check, scaling, and the assistant.