vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs with Tomatoes
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
352Calories
28 gProtein
18 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein28 g
Carbohydrates18 g
Fiber6.6 g
Sugars1.4 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium9991 mg
Potassium656 mg
Calcium231 mg
Iron6.2 mg
Magnesium69 mg
Phosphorus440 mg
Zinc2.9 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C1.1 mg
Vitamin A330 mcg
Vitamin E2.6 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate100 mcg
Choline592 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 63. The excerpt below is the record exactly as published.
Scrambled Eggs with Tomatoes — Beat up 4 eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from pips, and chopped small, and proceed as above. Scrambled Eggs with Onions — Chop coarsely 2 slices of Spanish onion; put them into a sauce- pan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in 4 eggs beaten together with pep- per and salt to taste; keep on stirring till the eggs are nearly set, and then serve. Scrambled Eggs with Fish— Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock or whiting, and with a silver fork break it up small; take 2 tablespoon- fuls of this and 4 eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced; then proceed as in first recipe. 134 White Ribbon Cook Book. Scramlbled Eggs with Ham — Beat up a tablespoonful of grated ham with 4 eggs, and pepper to taste
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