vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Scrambled a la Creole
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1 g
Carbohydrates4.3 g
Fiber1.3 g
Sugars2.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium265 mg
Calcium11 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A47 mcg
Vitamin E0.6 mg
Vitamin K8.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline7.5 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
Scrambled a la Creole. Make a cup and a half of tomatoes (without strain- ing) into a thick sauce, seasoned with butter, onion, sugar, salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.