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Scrambled Eggs with Tomatoes

Name: Scrambled Eggs with Tomatoes
Yield: 1 servings
Ingredients: a pint of tomato pulp; six eggs; a generous tablespoonful of butter; half a teaspoonful of salt; half a saltspoonful of pepper

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

622Calories

45 gProtein

40 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories622 kcal

Protein45 g

Carbohydrates40 g

Fiber11 g

Sugars18 g

Total Fat42 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1147 mg

Sodium3570 mg

Potassium2268 mg

Calcium307 mg

Iron12 mg

Magnesium146 mg

Phosphorus754 mg

Zinc4.9 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D6 mcg

Vitamin C44 mg

Vitamin A483 mcg

Vitamin E3.3 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.4 mg

Folate143 mcg

Choline883 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from Kirmess cook book (1907), page 203. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH TOMATOES. Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous table* spoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper

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