vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg and Tomato Scramble
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
600Calories
44 gProtein
34 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein44 g
Carbohydrates34 g
Fiber8.3 g
Sugars18 g
Total Fat41 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium3628 mg
Potassium2170 mg
Calcium256 mg
Iron11 mg
Magnesium128 mg
Phosphorus742 mg
Zinc4.8 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C45 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate144 mcg
Choline882 mg
Caffeine0 mg
Water684 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 69. The excerpt below is the record exactly as published.
EGG AND TOMATO SCRAMBLE Butter, 1 tablespoon, Tomato sauce, 1 pint, Chopped onion. Eggs, 6, Seasoning, Salt, y2 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.