breakfastvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs (with Cheese)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
357Calories
30 gProtein
4 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein30 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.8 g
Total Fat24 g
Saturated Fat8.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol759 mg
Sodium579 mg
Potassium307 mg
Calcium261 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus503 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E2.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline590 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 71. The excerpt below is the record exactly as published.
Scrambled Eggs (with Cheese)—Ingredients-—-4 eggs, 3 SS tablespoonfuls of Parmesan cheese, a sprinkling of pepper
Cook this with the app: pantry check, scaling, and the assistant.