vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs Baked in Tomato
From The Cook County cook book, 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
156Calories
10 gProtein
21 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein10 g
Carbohydrates21 g
Fiber7.8 g
Sugars3.6 g
Total Fat5.8 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium9782 mg
Potassium695 mg
Calcium157 mg
Iron3.7 mg
Magnesium63 mg
Phosphorus168 mg
Zinc1.2 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A138 mcg
Vitamin E1.4 mg
Vitamin K51 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate46 mcg
Choline158 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 9. The excerpt below is the record exactly as published.
EGGS BAKED IN TOMATO.— Cut a slice from stem end of small tomatoes, scoop out pulp, drop in egg, sprinkle with salt and pepper, cover with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.