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    You are in: Home / Recipes / Scrambled Eggs and Mushrooms (1953) Recipe
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    Scrambled Eggs and Mushrooms (1953)

    Scrambled Eggs and Mushrooms (1953). Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chocolatl's Note:

    This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.

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    Units: US | Metric


    1. 1
      Whip eggs and stir in butter.
    2. 2
      Place bacon in a skillet and fry until crisp.
    3. 3
      Remove bacon but leave drippings in pan.
    4. 4
      Add mushrooms to drippings.
    5. 5
      Cover and cook for 15 minutes.
    6. 6
      Remove cover and cook until browned.
    7. 7
      Stir bacon pieces and onion into egg mixture.
    8. 8
      Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
    9. 9
      Season to taste.

    Ratings & Reviews:

    • on February 01, 2013


      This made a really tasty light supper. I also used fresh mushrooms (don't like those rubbery canned ones). Made for Best of 2012 Game.

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    • on January 11, 2012


      This was a real treat for lunch today. I used fresh mushrooms which I sauteed in the bacon grease along with the onions. I also added about an 1/8 cup of milk to make it a little fluffier. Instead of scramble I made an omelet. Made for I recommend Tag Game.

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    • on January 05, 2012


      What a wonderfully filling breakfast this was. As the bacon I used was very lean I added a teaspoon of butter to fry of sliced fresh button portabello mushrooms along with a small shallot finely sliced before adding the cooked bacon and egg mix and served with a sliced of buttered wholemeal/wholegrain toast. Thank you Chocolat!, made for 123 Hits.

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    Read All Reviews (5)


    Nutritional Facts for Scrambled Eggs and Mushrooms (1953)

    Serving Size: 1 (245 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 311.0
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 10.4 g
    Cholesterol 403.0 mg
    Sodium 348.1 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 1.2 g
    Sugars 2.9 g
    Protein 18.0 g

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