Eggs al Pomodoro—Italian

Name: Eggs al Pomodoro—Italian
Ingredients: two tablespoons of olive oil; a shaving of garlic; a thinly sliced onion; a chopped pepper; four cut-up tomatoes; six eggs; a tablespoon of grated Parmesan or gruyere cheese

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

677Calories

49 gProtein

53 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories677 kcal

Protein49 g

Carbohydrates53 g

Fiber15 g

Sugars20 g

Total Fat33 g

Saturated Fat15 g

Monounsaturated Fat31 g

Polyunsaturated Fat9 g

Omega-30.3 g

Cholesterol1123 mg

Sodium594 mg

Potassium2117 mg

Calcium428 mg

Iron9.3 mg

Magnesium149 mg

Phosphorus840 mg

Zinc5.6 mg

Copper0.9 mg

Manganese4 mg

Vitamin D6 mcg

Vitamin C77 mg

Vitamin A706 mcg

Vitamin E6.1 mg

Vitamin K81 mcg

Vitamin B61.2 mg

Vitamin B122.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.5 mg

Folate246 mcg

Choline927 mg

Caffeine0 mg

Water824 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 26. The excerpt below is the record exactly as published.

EGGS AL POMODORO— ITALIAN Heat two tablespoons of olive oil and fry in it a shaving of garlic, a thinly sliced onion and a chopped pepper (with- out seed), until all are tender, but not brown; add four cut-up tomatoes, cover and simmer for half an hour. Season with salt and pepper and stir in six eggs, beaten together, and a tablespoon of grated Parmesan or gruyere cheese

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