Scrambled Eggs with Cheese

Name: Scrambled Eggs with Cheese
Ingredients: four tablespoons grated cheese; one-fourth teaspoon paprika

From Chafing dish possibilities, 1898

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

130Calories

9 gProtein

4 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories130 kcal

Protein9.1 g

Carbohydrates4.1 g

Fiber0.2 g

Sugars0.1 g

Total Fat8.6 g

Saturated Fat4.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol26 mg

Sodium532 mg

Potassium69 mg

Calcium270 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus195 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A83 mcg

Vitamin E0.3 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate2.1 mcg

Choline4.6 mg

Caffeine0 mg

Water7 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 Cheese Prepare Scrambled Eggs, and just before serv- ing add four tablespoons grated cheese, mixed with one-fourth teaspoon paprika

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