Scrambled Eggs with Peas
From French dishes for American tables, 1886
Presented as published in 1886. 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
230Calories
16 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein16 g
Carbohydrates41 g
Fiber16 g
Sugars5.7 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.9 mg
Potassium707 mg
Calcium27 mg
Iron2.5 mg
Magnesium70 mg
Phosphorus193 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate127 mcg
Choline64 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 70. The excerpt below is the record exactly as published.
Scrambled Eggs with Peas. Same as foregoing, adding half a pint of boiled peas
Cook this with the app: pantry check, scaling, and the assistant.