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Eggs Baked in Tomatoes

Name: Eggs Baked in Tomatoes
Yield: 1 servings
Ingredients: Cut slice from stem end of tomato; slip in an egg; sprinkle with salt and pepper; sprinkle with salt and pepper; cover with buttered crumbs

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

93Calories

7 gProtein

5 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein7.4 g

Carbohydrates5 g

Fiber1.4 g

Sugars3.3 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium77 mg

Potassium353 mg

Calcium40 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus128 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C16 mg

Vitamin A130 mcg

Vitamin E1.2 mg

Vitamin K9.6 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

Water152 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

EGGS BAKED IN TOMATOES Cut slice from stem end of tomato, scoop out pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs

Cook this with the app: pantry check, scaling, and the assistant.