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Scrambled Tomatoes

Name: Scrambled Tomatoes
Yield: 4 servings
Ingredients: six large tomatoes; a little butter; pepper; salt; two or three eggs

From The complete cook book, 1900

Serves 4

Presented as published in 1900. 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

69Calories

5 gProtein

7 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories69 kcal

Protein4.8 g

Carbohydrates7.4 g

Fiber2.2 g

Sugars4.9 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol93 mg

Sodium45 mg

Potassium472 mg

Calcium32 mg

Iron0.9 mg

Magnesium23 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C25 mg

Vitamin A117 mcg

Vitamin E1.3 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate39 mcg

Choline86 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 62. The excerpt below is the record exactly as published.

SCRAMBLED TOMATOES. Remove the skins, and slice in a saucepan six large tomatoes. Add a little butter, pepper and salt, and cook until they are done. Beat two or three eggs

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