breakfastvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs with Cheese
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
420Calories
33 gProtein
20 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein33 g
Carbohydrates20 g
Fiber6.3 g
Sugars0.9 g
Total Fat25 g
Saturated Fat9.2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol759 mg
Sodium584 mg
Potassium640 mg
Calcium372 mg
Iron6 mg
Magnesium73 mg
Phosphorus542 mg
Zinc3.6 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A365 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate99 mcg
Choline593 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 63. The excerpt below is the record exactly as published.
Scrambled Eggs with Cheese — Put 4 eggs and 3 tablospoonfuls of Parmesan cheese into a basin with a sprinkling of pepper
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