vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rumbled Eggs
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
718Calories
58 gProtein
14 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein58 g
Carbohydrates14 g
Fiber0 g
Sugars13 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.9 g
Omega-30.2 g
Cholesterol1549 mg
Sodium10362 mg
Potassium922 mg
Calcium532 mg
Iron7.1 mg
Magnesium77 mg
Phosphorus1041 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A718 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)0.6 mg
Folate188 mcg
Choline1219 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 35. The excerpt below is the record exactly as published.
Rumbled Eggs. — One cup milk, one tablespoon butter, pinch of salt. Put in a pan. When it boils add eight eggs
Cook this with the app: pantry check, scaling, and the assistant.