Scrambled Eggs with Potatoes

Name: Scrambled Eggs with Potatoes
Ingredients: three eggs; three potatoes; one large onion; one tablespoon chicken fat; three tablespoons milk; one-quarter teaspoon salt; pinch pepper

From Foods of the foreign-born in relation to health, 1922

Presented as published in 1922. 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

729Calories

32 gProtein

96 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein32 g

Carbohydrates96 g

Fiber12 g

Sugars13 g

Total Fat25 g

Saturated Fat8.3 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol571 mg

Sodium851 mg

Potassium2415 mg

Calcium230 mg

Iron6.7 mg

Magnesium143 mg

Phosphorus650 mg

Zinc3.8 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D3.9 mcg

Vitamin C100 mg

Vitamin A271 mcg

Vitamin E2 mg

Vitamin K10 mcg

Vitamin B61.8 mg

Vitamin B121.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.4 mg

Folate167 mcg

Choline515 mg

Caffeine0 mg

Water648 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 39. The excerpt below is the record exactly as published.

Scrambled Eggs with Potatoes Three eggs, three potatoes, one large onion, one tablespoon chicken fat, three tablespoons milk, one- quarter teaspoon salt, pinch pepper

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