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Scrambled Eggs (with Onions)

Name: Scrambled Eggs (with Onions)
Yield: 1 servings
Ingredients: 2 slices of Spanish onion; butter; 4 eggs; pepper; salt

From The Ideal cook book, 1899

Serves 1

Equal parts of tomatoes and onions may be cooked together before adding the eggs.

Presented as published in 1899. 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

298Calories

26 gProtein

4 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories298 kcal

Protein26 g

Carbohydrates4.2 g

Fiber0.5 g

Sugars2 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium285 mg

Potassium320 mg

Calcium119 mg

Iron3.6 mg

Magnesium27 mg

Phosphorus405 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C2.2 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate100 mcg

Choline590 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 71. The excerpt below is the record exactly as published.

Scrambied Eggs (with Onions)—Ingredients—2 slices of Spanish onion, butter, 4 eggs, pepper and salt

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