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Eggs in Tomatoes, 2 (Eufs à la Mazarine)
From Cookery for every household, 1914
Serves 3
Presented as published in 1914. 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
476Calories
26 gProtein
66 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein26 g
Carbohydrates66 g
Fiber7.7 g
Sugars13 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol310 mg
Sodium732 mg
Potassium921 mg
Calcium236 mg
Iron6.2 mg
Magnesium96 mg
Phosphorus412 mg
Zinc3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.7 mcg
Vitamin C34 mg
Vitamin A237 mcg
Vitamin E2.4 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.8 mg
Folate162 mcg
Choline284 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 524. The excerpt below is the record exactly as published.
ggs in Tomatoes, 2 (CEufs a la Mazarine) 5 eggs. 6 tomatoes. 5 croutons of fried bread
Cook this with the app: pantry check, scaling, and the assistant.