vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Scrambled Eggs with Truffles

Name: Scrambled Eggs with Truffles
Yield: 2 servings
Ingredients: four good-sized, sliced truffles; a glassful of Madeira wine; a tablespoonful of butter; one pinch of salt; half a pinch of pepper; twelve eggs

From The table, 1889

Serves 2

Presented as published in 1889. 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

40 gProtein

27 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein40 g

Carbohydrates27 g

Fiber0.6 g

Sugars12 g

Total Fat42 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1144 mg

Sodium454 mg

Potassium594 mg

Calcium216 mg

Iron6 mg

Magnesium58 mg

Phosphorus647 mg

Zinc4.3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A515 mcg

Vitamin E3.6 mg

Vitamin K2.3 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.5 mg

Folate143 mcg

Choline882 mg

Caffeine3.6 mg

Water318 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 153. The excerpt below is the record exactly as published.

Scrambled Eggs with Truffles.— Place in a saucepan four good- sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes ; add a tablespoonful of butter ; season with one pinch of salt and half a pinch of pepper. Crack into the saucepan EGGS. 2 I 3 twelve eggs

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