Rumbled Eggs
From Delicate dishes, 1896
Good for cooking in a chafing dish.
Presented as published in 1896. 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
288Calories
25 gProtein
2 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein25 g
Carbohydrates1.9 g
Fiber0 g
Sugars1 g
Total Fat23 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol754 mg
Sodium319 mg
Potassium298 mg
Calcium115 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.3 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.
RUMBLED EGGS. Take a small teaspoonful of butter and 2 of cream or milk, warm in a frying-pan. Break 4 eggs, or more if needed, in the pan and stir until slightly cooked; then add 4 sardines broken in small pieces, from which the skin and large bones have been removed. Pour over ^ teaspoonful of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.