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Scrambled Tomatoes

Name: Scrambled Tomatoes
Yield: 4 servings
Ingredients: Tomatoes, 6; Eggs, 3; Butter; Salt

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

87Calories

6 gProtein

7 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories87 kcal

Protein6.3 g

Carbohydrates7.4 g

Fiber2.2 g

Sugars5 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol140 mg

Sodium62 mg

Potassium489 mg

Calcium39 mg

Iron1.2 mg

Magnesium25 mg

Phosphorus119 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C25 mg

Vitamin A137 mcg

Vitamin E1.4 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate45 mcg

Choline123 mg

Caffeine0 mg

Water203 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 31. The excerpt below is the record exactly as published.

SCRAMBLED TOMATOES Tomatoes, 6. Eggs, 3. Butter. Salt

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