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Eggs in Tomato
From The Pattern cook-book, 1890
Serves 4
Serve on buttered toast.
Presented as published in 1890. 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
145Calories
11 gProtein
9 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein11 g
Carbohydrates8.9 g
Fiber2.2 g
Sugars5.1 g
Total Fat7.4 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium697 mg
Potassium452 mg
Calcium64 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus189 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C20 mg
Vitamin A172 mcg
Vitamin E1.5 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate61 mcg
Choline231 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 140. The excerpt below is the record exactly as published.
EGGS IN TOMATO. Six eggs. One pint of tomato. One small onion. One tea-spoonful of salt. One-quarter tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.