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Eggs Poached in Tomato or a la Dauphin
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. W. S. Boles, Wheeling, 111.
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
511Calories
41 gProtein
21 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein41 g
Carbohydrates21 g
Fiber4 g
Sugars11 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium438 mg
Potassium917 mg
Calcium215 mg
Iron5.9 mg
Magnesium64 mg
Phosphorus666 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C28 mg
Vitamin A530 mcg
Vitamin E3.8 mg
Vitamin K11 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 36. The excerpt below is the record exactly as published.
EGGS POACHED IN TOMATO OR A LA DAUPHIN.— Stew slowly for 10 minutes 5^ a can of tomatoes and 1 small onion,* cut fine. Season highly with salt and pepper and butter; break 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.