vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scrambled Eggs and Tomatoes
From Tried favourites cookery book, 1909
Serves 1
A few drops of lemon juice is an improvement.
Presented as published in 1909. 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
608Calories
20 gProtein
103 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein20 g
Carbohydrates103 g
Fiber6.6 g
Sugars8 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.3 g
Cholesterol102 mg
Sodium767 mg
Potassium558 mg
Calcium205 mg
Iron6.5 mg
Magnesium54 mg
Phosphorus250 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.8 mcg
Vitamin C19 mg
Vitamin A176 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate234 mcg
Choline178 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 91. The excerpt below is the record exactly as published.
cramblecJ Egg's and Tomatoes. Free from pips a large tomato, mince finely with 2 slices Spanish onion, add plentv butter and pepper and salt to taste. Stir on the fire till onion is quite cooked, but not coloured, then throw in 4 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.