vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs with Cheese
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
113Calories
9 gProtein
2 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein9 g
Carbohydrates2 g
Fiber0 g
Sugars0.9 g
Total Fat7.4 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol194 mg
Sodium210 mg
Potassium106 mg
Calcium114 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus163 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline151 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 115. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH CHEESE The mixture for scrambling is made by allowing to one egg one tablespoon of milk and one tablespoon of grated cheese. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.