vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Tomatoes with Eggs
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
94Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein7.4 g
Carbohydrates5.1 g
Fiber1.5 g
Sugars3.4 g
Total Fat5 g
Saturated Fat2.7 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol186 mg
Sodium77 mg
Potassium361 mg
Calcium40 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A132 mcg
Vitamin E1.2 mg
Vitamin K9.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline155 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 405. The excerpt below is the record exactly as published.
Cut four large ripe but firm tomatoes in halves, remove the seeds, and place them, cut side upwards, in a saute-pan containing an ounce of oiled butter or an equal quantity of best olive oil. Season the tomatoes with salt and pepper, and bake in a hot oven for six minutes. Break carefully a fresh egg on each half of the tomatoes, return the pan to the oven, and bake for another six minutes, long enough to set the egg. Dress them neatly on a hot dish, sprinkle a little chopped parsley in the centre of each egg, pour some hot demi- glace (No. 237) or tomato (No. 271) sauc
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