Scrambled Eggs with Truffles
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
61Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories61 kcal
Protein0.7 g
Carbohydrates5.4 g
Fiber0.3 g
Sugars4.6 g
Total Fat4.1 g
Saturated Fat2.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.4 mg
Sodium8.2 mg
Potassium36 mg
Calcium19 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Caffeine1.8 mg
Water1.6 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 Truffles. Pro- ceed as for scrambled eggs, adding a small box of chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.