vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs and Tomatoes
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
500Calories
21 gProtein
79 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein21 g
Carbohydrates79 g
Fiber5 g
Sugars7.1 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium862 mg
Potassium289 mg
Calcium227 mg
Iron6.1 mg
Magnesium53 mg
Phosphorus279 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate140 mcg
Choline163 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 141. The excerpt below is the record exactly as published.
Baked Eggs and Tomatoes. Fry two teaspoonfuls of minced onion in a little clarified drip- ping until it is a pale golden color; then add the tomatoes which have been previously scalded and skinned and cut into small pieces, season with cayenne, salt and pepper, and let the contents of the pan simmer gently for twenty minutes. Put the breadcrumbs into a bowl, and when the tomatoes are ready turn out on to the crumbs and beat all together. Whisk the eggs
Cook this with the app: pantry check, scaling, and the assistant.