vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
446Calories
35 gProtein
22 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein35 g
Carbohydrates22 g
Fiber7.9 g
Sugars0.9 g
Total Fat35 g
Saturated Fat8 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol961 mg
Sodium2691 mg
Potassium370 mg
Calcium223 mg
Iron8.7 mg
Magnesium57 mg
Phosphorus550 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D5 mcg
Vitamin C6.3 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate121 mcg
Choline735 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH TOMATO (Both). Five eggs. One tablespoonful of butter. One-quarter cup of milk. Cupful of tomatoes. Salt and pepper. Into the food pan (or blazer), over boiling water, put the butter, turn in the eggs, which have been beaten up with the milk. Add a cupful of canned tomatoes, drained and chopped quite fine. Serve directly from the pan into hot plates. Chopped ham or bacon (in place of oysters or tomatoes) makes an appetizing dish. SCRAMBLED EGGS (Both). Five eggs. One tablespoonful of butter. One teaspoonful of salt, and a pinch of white pepper
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