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Stirred Eggs

Name: Stirred Eggs
Yield: 1 servings
Ingredients: One gill of rich gravy; Five eggs; One tablespoonful of butter; One tablespoonful of minced parsley; One-half teaspoonful of salt; One-half saltspoonful white pepper

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

464Calories

38 gProtein

19 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein38 g

Carbohydrates19 g

Fiber4.3 g

Sugars0.9 g

Total Fat38 g

Saturated Fat9.1 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol965 mg

Sodium1545 mg

Potassium454 mg

Calcium189 mg

Iron7.4 mg

Magnesium46 mg

Phosphorus559 mg

Zinc4.6 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D5 mcg

Vitamin C3.2 mg

Vitamin A400 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate148 mcg

Choline742 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.

STIRRED EGGS (Blazer). One gill of rich gravy. Five eggs. One tablespoonful of butter. One tablespoonful of minced parsley. One-half teaspoonful of salt. One-half saltspoonful white pepper

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