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Scrambled Eggs with Smoked Beef
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
1365Calories
74 gProtein
11 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories1365 kcal
Protein74 g
Carbohydrates11 g
Fiber0 g
Sugars1.1 g
Total Fat124 g
Saturated Fat45 g
Monounsaturated Fat46 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol1374 mg
Sodium3032 mg
Potassium855 mg
Calcium288 mg
Iron11 mg
Magnesium73 mg
Phosphorus903 mg
Zinc8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C12 mg
Vitamin A502 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)7.9 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 357. The excerpt below is the record exactly as published.
Scrambled Eggs with Smoked Beef.— Place 6 ounces smoked beef in a saucepan, cover with cold water, set it over the fire ; as soon as it begins to boil drain the beef and chop it fine. Break 6 eggs into a bowl, beat with an egg beater until very light ; add 6 tablespoonfuls water, beat 2 minutes longer. Place a small saucepan with 1 tablespoonful butter
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