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Eggs 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
514Calories
41 gProtein
22 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein41 g
Carbohydrates22 g
Fiber4.3 g
Sugars11 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium2771 mg
Potassium933 mg
Calcium221 mg
Iron6 mg
Magnesium66 mg
Phosphorus668 mg
Zinc4.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C28 mg
Vitamin A531 mcg
Vitamin E3.8 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate188 mcg
Choline899 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 44. The excerpt below is the record exactly as published.
EGGS IN TOMATO.— Add 1 small onion, cut in small pieces, 1 teaspoon of salt, % teaspoon of pepper, 1 pt. tomato in a frying- pan, stew very slowly for 10 minutes, and add the salt and pepper. Set the pan back, break 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.