Scrambled Egg with Tomato

Name: Scrambled Egg with Tomato
Ingredients: a half pint of strained stewed tomatoes; six slightly beaten eggs; salt to taste; A tablespoonful of minced celery may be added

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

512Calories

41 gProtein

18 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories512 kcal

Protein41 g

Carbohydrates18 g

Fiber3.9 g

Sugars9.4 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1426 mg

Potassium1293 mg

Calcium215 mg

Iron7.9 mg

Magnesium82 mg

Phosphorus666 mg

Zinc4.3 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C22 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

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 70. The excerpt below is the record exactly as published.

Scrambled Egg with Tomato, — Heat a half pint of strained stewed tomatoes to boiling, salt to taste, and stir in six slightly EGGS. . 113 beaten eggs. Stir constantly until well scrambled. A table- spoonful of minced celery may be add

Cook this with the app: pantry check, scaling, and the assistant.