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Eggs Poached in Tomatoes
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
500Calories
40 gProtein
19 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein40 g
Carbohydrates19 g
Fiber3.3 g
Sugars9 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium435 mg
Potassium775 mg
Calcium209 mg
Iron5.7 mg
Magnesium58 mg
Phosphorus652 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C19 mg
Vitamin A505 mcg
Vitamin E3.5 mg
Vitamin K6.2 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate179 mcg
Choline895 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 121. The excerpt below is the record exactly as published.
Eggs poached in Tomatoes^ or a la Dauphine, {M. L, Clarke,) — Stew slowly for ten minutes half a can of toma- toes and one small onion^ cut fine. Season highly with salt and pepper. Break six eggs
Cook this with the app: pantry check, scaling, and the assistant.