Eggs Poached with Tomatoes

Name: Eggs Poached with Tomatoes
Ingredients: one onion; three tomatoes; a small green pepper; a teaspoon of sugar; five eggs

From The home science cook book, 1902

Presented as published in 1902. 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

498Calories

36 gProtein

34 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein36 g

Carbohydrates34 g

Fiber6.9 g

Sugars21 g

Total Fat25 g

Saturated Fat8 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol930 mg

Sodium379 mg

Potassium1417 mg

Calcium211 mg

Iron5.7 mg

Magnesium85 mg

Phosphorus625 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D5 mcg

Vitamin C60 mg

Vitamin A551 mcg

Vitamin E4.6 mg

Vitamin K30 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.5 mg

Folate200 mcg

Choline768 mg

Caffeine0 mg

Water664 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.

Eggs Poached with Tomatoes. Cut in small pieces one onion and three tomatoes and a small green pepper. Cover with water and stew until well done. Strain through a colander and add a teaspoon of sugar, with salt to taste. Pour this into a frying-pan. Break five eggs

Cook this with the app: pantry check, scaling, and the assistant.