vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Tomatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
131Calories
9 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein9.1 g
Carbohydrates14 g
Fiber4.5 g
Sugars6.7 g
Total Fat6.4 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol189 mg
Sodium2510 mg
Potassium736 mg
Calcium82 mg
Iron2.2 mg
Magnesium44 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C34 mg
Vitamin A185 mcg
Vitamin E1.9 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate61 mcg
Choline164 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.
Scrambled Tomatoes. Remove skin from 8 tomatoes, cut and put in a saucepan, add 1 dessertspoon butter, pepper and salt to taste. When tolerably cook- ed and ready to serve, add 4 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.