Scrambled Eggs with Parsley

Name: Scrambled Eggs with Parsley
Ingredients: a teaspoonful of parsley; half as much onion

From A Little Cook-Book for a Little Girl, 1905

Presented as published in 1905. 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

31Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories31 kcal

Protein0.9 g

Carbohydrates7.1 g

Fiber1.3 g

Sugars3.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.8 mg

Potassium118 mg

Calcium19 mg

Iron0.2 mg

Magnesium8.2 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.5 mg

Vitamin A6.2 mcg

Vitamin E0 mg

Vitamin K25 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate16 mcg

Choline4.8 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 4. The excerpt below is the record exactly as published.

Scrambled Eggs with Parsley Chop enough parsley to make a teaspoonful, and mince half as much onion

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