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Scrambled Eggs with Cheese

Name: Scrambled Eggs with Cheese
Yield: 1 servings
Ingredients: Eggs, 6; Grated cheese, % cup; Butter, 2 tablespoons; Salt, Yo teaspoon; Cream, 6 tablespoons; Pepper

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

1049Calories

60 gProtein

29 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories1049 kcal

Protein60 g

Carbohydrates29 g

Fiber6.3 g

Sugars1.3 g

Total Fat100 g

Saturated Fat37 g

Monounsaturated Fat22 g

Polyunsaturated Fat6.7 g

Omega-30.2 g

Cholesterol1322 mg

Sodium2099 mg

Potassium949 mg

Calcium874 mg

Iron8 mg

Magnesium106 mg

Phosphorus1074 mg

Zinc7 mg

Copper0.6 mg

Manganese3.3 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A625 mcg

Vitamin E3.7 mg

Vitamin K45 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.6 mg

Folate149 mcg

Choline893 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 47. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH CHEESE Eggs, 6, Grated cheese, % cup. Butter, 2 tablespoons, Salt, Yo teaspoon. Cream, 6 tablespoons, Pepper

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