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Scrambled Eggs with Fish
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
358Calories
29 gProtein
19 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein29 g
Carbohydrates19 g
Fiber7.2 g
Sugars1.1 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium10003 mg
Potassium749 mg
Calcium263 mg
Iron7.6 mg
Magnesium80 mg
Phosphorus450 mg
Zinc3.2 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C33 mg
Vitamin A432 mcg
Vitamin E2.5 mg
Vitamin K452 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate136 mcg
Choline594 mg
Caffeine0 mg
Water178 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 Fish— Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock or whiting, and with a silver fork break it up small; take 2 tablespoon- fuls of this and 4 eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced; then proceed as in first recipe. 134 White Ribbon Cook Book. Scramlbled Eggs with Ham — Beat up a tablespoonful of grated ham with 4 eggs, and pepper to taste
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