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Scrambled Eggs with Chicory

Name: Scrambled Eggs with Chicory
Yield: 3 servings
Ingredients: a good-sized head of chicory; an ounce of butter; one minced onion; half a pint of broth; twelve eggs

From The table, 1889

Serves 3

Serve with heart-shaped bread croutons.

Presented as published in 1889. 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

373Calories

31 gProtein

17 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories373 kcal

Protein31 g

Carbohydrates17 g

Fiber7.5 g

Sugars5.3 g

Total Fat28 g

Saturated Fat6.7 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol768 mg

Sodium475 mg

Potassium1134 mg

Calcium294 mg

Iron5.3 mg

Magnesium82 mg

Phosphorus512 mg

Zinc3.5 mg

Copper0.7 mg

Manganese0.8 mg

Vitamin D4 mcg

Vitamin C44 mg

Vitamin A797 mcg

Vitamin E5.9 mg

Vitamin K498 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.3 mg

Folate291 mcg

Choline620 mg

Caffeine0 mg

Water425 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 153. The excerpt below is the record exactly as published.

Scrambled Eggs With Chicory. — Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then moisten with half a pint of broth (No. 99), adding a pinch of salt and half a pinch of pepper. Let cook until all the liquid is evaporated (which will take from twenty to twenty-two minutes). Break twelve eggs

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