vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Revueltos
From The national course in home economics, 1917
Serves 1
Mushrooms, asparagus, or other vegetables can be used instead of cauliflower.
Presented as published in 1917. 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
591Calories
42 gProtein
14 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein42 g
Carbohydrates14 g
Fiber4.4 g
Sugars1.1 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1146 mg
Sodium477 mg
Potassium1058 mg
Calcium232 mg
Iron6 mg
Magnesium70 mg
Phosphorus700 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C151 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate359 mcg
Choline882 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.
EGGS REVUELTOS. Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacup- ful of cauliflowe
Cook this with the app: pantry check, scaling, and the assistant.