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Scrambled Eggs with Chives

Name: Scrambled Eggs with Chives
Yield: 6 servings
Ingredients: 10 eggs; % tsp. salt; 2 tbsps. of chives; 1 pinch of white pepper; % cup of milk

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

125Calories

11 gProtein

1 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein11 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.8 g

Total Fat8.3 g

Saturated Fat2.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol311 mg

Sodium317 mg

Potassium132 mg

Calcium60 mg

Iron1.5 mg

Magnesium11 mg

Phosphorus176 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0.3 mg

Vitamin A138 mcg

Vitamin E0.9 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate40 mcg

Choline247 mg

Caffeine0 mg

Water73 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 105. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH CHIVES. Quantity for 6 Persons. 10 eggs % tsp. salt 2 tbsps. of chives 1 pinch of white pepper % cup of milk

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