Scrambled or Stirred Eggs

Name: Scrambled or Stirred Eggs
Ingredients: Nine eggs; One tablespoonful of butter; Half a teaspoonful of salt; A little pepper; Half a teaspoonful of chopped parsley very fine

From Cookery for beginners, 1884

Garnish with parsley for presentation.

Presented as published in 1884. 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

644Calories

57 gProtein

3 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories644 kcal

Protein57 g

Carbohydrates3.2 g

Fiber0 g

Sugars1.7 g

Total Fat54 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1705 mg

Sodium1807 mg

Potassium624 mg

Calcium255 mg

Iron7.9 mg

Magnesium54 mg

Phosphorus894 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.3 mg

Folate212 mcg

Choline1323 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 9. The excerpt below is the record exactly as published.

Scrambled or Stirred Eggs. Nine eggs. One tablespoonful of butter. EGGS. 47 Half a teaspoonful of salt. A little pepper. Half a teaspoonful of chopped parsley very fine

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