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Scrambled Eggs with Truffles
From Soyer's standard cookery, 1912
Serves 2
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
19Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories19 kcal
Protein0.2 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars1.4 g
Total Fat1.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2 mg
Sodium2.5 mg
Potassium11 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Caffeine0.6 mg
Water0.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Scrambled Eggs with Truffles. To the eggs add one tablespoonful of truffles
Cook this with the app: pantry check, scaling, and the assistant.