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Scrambled Eggs with Green Pepper and Onion

Name: Scrambled Eggs with Green Pepper and Onion
Yield: 1 servings
Ingredients: 6 eggs; 1/2 sweet green pepper; 1/2 onion; Salt; red pepper

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

461Calories

39 gProtein

9 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein39 g

Carbohydrates9.5 g

Fiber1.4 g

Sugars4.3 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium429 mg

Potassium530 mg

Calcium186 mg

Iron5.5 mg

Magnesium44 mg

Phosphorus617 mg

Zinc4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C10 mg

Vitamin A481 mcg

Vitamin E3.2 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.4 mg

Folate156 mcg

Choline887 mg

Caffeine0 mg

Water302 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 173. The excerpt below is the record exactly as published.

1/2 sweet green pepper 1/2 onion 6 eggs Salt and red pepper

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