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Scrambled Eggs with Peas

Name: Scrambled Eggs with Peas
Yield: 1 servings
Ingredients: six eggs; one tablespoon of butter; three tablespoons of milk; one-half pint of cooked peas; salt to taste; pepper to taste

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Presented as published in 1902. 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

520Calories

45 gProtein

15 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein45 g

Carbohydrates15 g

Fiber4.5 g

Sugars9.7 g

Total Fat41 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1153 mg

Sodium829 mg

Potassium869 mg

Calcium293 mg

Iron8.4 mg

Magnesium83 mg

Phosphorus731 mg

Zinc4.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D6.4 mcg

Vitamin C77 mg

Vitamin A578 mcg

Vitamin E3.8 mg

Vitamin K41 mcg

Vitamin B60.8 mg

Vitamin B122.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.1 mg

Folate187 mcg

Choline918 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 151. The excerpt below is the record exactly as published.

rambled Bggs with Peas Take six eggs, one tablespoon of butter, three tablespoons of milk, salt and pepper to taste, and one-half pint of cooked peas

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