vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs with Tomato
From Twentieth century home cook book, 1905
Serves 1
Chopped ham or bacon (in place of oysters or tomatoes) makes an appetizing dish.
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
421Calories
35 gProtein
10 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein35 g
Carbohydrates10 g
Fiber1.8 g
Sugars7.8 g
Total Fat37 g
Saturated Fat9 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol969 mg
Sodium387 mg
Potassium792 mg
Calcium232 mg
Iron4.8 mg
Magnesium54 mg
Phosphorus595 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D5.6 mcg
Vitamin C20 mg
Vitamin A482 mcg
Vitamin E3.5 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.1 mg
Folate140 mcg
Choline756 mg
Caffeine0 mg
Water387 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
Cook this with the app: pantry check, scaling, and the assistant.