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Scrambled Eggs with Fine Herbs

Name: Scrambled Eggs with Fine Herbs
Yield: 1 servings
Ingredients: Add to the eggs; some fine cut chives; parsley; chervil

From The Hotel St. Francis cook book, 1919

Serves 1

Presented as published in 1919. 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

75Calories

7 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories75 kcal

Protein6.6 g

Carbohydrates0.9 g

Fiber0.3 g

Sugars0.3 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium116 mg

Calcium40 mg

Iron1.4 mg

Magnesium11 mg

Phosphorus104 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C11 mg

Vitamin A116 mcg

Vitamin E0.6 mg

Vitamin K129 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate37 mcg

Choline148 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 283. The excerpt below is the record exactly as published.

Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil

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