vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs (with Tomatoes)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
311Calories
26 gProtein
7 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein26 g
Carbohydrates6.9 g
Fiber1.7 g
Sugars4.4 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium292 mg
Potassium606 mg
Calcium126 mg
Iron4 mg
Magnesium39 mg
Phosphorus429 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C18 mg
Vitamin A374 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1 mg
Folate113 mcg
Choline598 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 71. The excerpt below is the record exactly as published.
Scrambled Eggs (with Tomatoes)—Ingredients—4 s eggs, 1 tablespoonful of French tomato, sauce, or 1 large tomato scrambled eggs. 2 Beat up four eggs with a tablespoonful of French tomato OM E sauce, or one large tomato, peeled, freed from pips, andchopped = small, and proceed as above. : 405. Scrambied Eggs (with Onions)—Ingredients—2 slices of Spanish onion, butter, 4 eggs
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