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Scrambled Eggs with Potatoes
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
637Calories
38 gProtein
79 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein38 g
Carbohydrates79 g
Fiber15 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium1408 mg
Potassium2106 mg
Calcium314 mg
Iron31 mg
Magnesium159 mg
Phosphorus639 mg
Zinc4.6 mg
Copper4.1 mg
Manganese6.1 mg
Vitamin D4 mcg
Vitamin C23 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B61.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.6 mg
Folate139 mcg
Choline588 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 39. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH POTATOES.— Take 2 cups cold mashed potatoes and 4 eggs, beat together until light, cook in hot buttered frying pan, stirring constantly; season with pepper and salt
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