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Eggs Baked in Tomato Sauce

Name: Eggs Baked in Tomato Sauce
Yield: 1 servings
Ingredients: one pint tomatoes; six eggs; pepper; salt; a little onion juice

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

483Calories

40 gProtein

14 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein40 g

Carbohydrates14 g

Fiber3.6 g

Sugars8.9 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1116 mg

Sodium441 mg

Potassium1120 mg

Calcium198 mg

Iron6.1 mg

Magnesium69 mg

Phosphorus666 mg

Zinc4.4 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C41 mg

Vitamin A605 mcg

Vitamin E4.8 mg

Vitamin K24 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2 mg

Folate186 mcg

Choline902 mg

Caffeine0 mg

Water510 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 143. The excerpt below is the record exactly as published.

EGGS BAKED IN TOMATO SAUCE. Miss G. Smyth, Ontario', Cal.— Strain one pint tomatoes, add seasoning, pepper, salt and a little onion juice and boil; then pour COOKING AND OTHER RECIPES. 85 onto buttered platter. Carefully break six egg'

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