Eggs Baked in Tomatoes

Name: Eggs Baked in Tomatoes
Ingredients: Select round tomatoes of uniform size; Drop into each one an egg; Sprinkle the inside with salt and pepper; Sprinkle the inside with salt and pepper

From The blue ribbon cook book, 1904

No sauce is required with this dish.

Presented as published in 1904. 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

372Calories

29 gProtein

20 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein29 g

Carbohydrates20 g

Fiber5.8 g

Sugars13 g

Total Fat20 g

Saturated Fat6.4 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol744 mg

Sodium308 mg

Potassium1414 mg

Calcium160 mg

Iron4.8 mg

Magnesium77 mg

Phosphorus511 mg

Zinc3.4 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D4 mcg

Vitamin C66 mg

Vitamin A522 mcg

Vitamin E4.7 mg

Vitamin K39 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)3 mg

Folate166 mcg

Choline620 mg

Caffeine0 mg

Water606 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 34. The excerpt below is the record exactly as published.

EGGS BAKED IN TOMATOES. Select round tomatoes of uniform size. Cut off the stem ends and take out enough of the pulp to leave a space as large as an egg. Sprinkle the inside with salt and pep- per. Drop into each one an egg

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