Scrambled Eggs on Toast

Name: Scrambled Eggs on Toast
Ingredients: five eggs; one large tablespoonful of butter; four of cream; a cupful of tomatoes

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Stewed tomatoes can be used if more convenient.

Presented as published in 1904. 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

585Calories

34 gProtein

10 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein34 g

Carbohydrates9.8 g

Fiber1.8 g

Sugars4.8 g

Total Fat56 g

Saturated Fat20 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol1022 mg

Sodium376 mg

Potassium757 mg

Calcium193 mg

Iron4.8 mg

Magnesium50 mg

Phosphorus567 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C20 mg

Vitamin A463 mcg

Vitamin E3.4 mg

Vitamin K14 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.1 mg

Folate140 mcg

Choline745 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 19. The excerpt below is the record exactly as published.

five eggs, in which are stirred one large tablespoonful of butter, four of cream, salt and pepper. When the eggs begin to thicken turn on to the toast. A cupful of tomatoes

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