vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs sur le Plat with Tomatoes
From Cookery for every household, 1914
Serves 1
Probable cost: 1d.
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
328Calories
27 gProtein
9 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein27 g
Carbohydrates9.2 g
Fiber2 g
Sugars5 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium792 mg
Potassium710 mg
Calcium133 mg
Iron4.9 mg
Magnesium47 mg
Phosphorus432 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C11 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 519. The excerpt below is the record exactly as published.
Eggs sur le Plat with Tomatoes Grease a fireproof dish, and pour into it 1 gill of tomato sauce or puree. Break four eggs on the top of this, and season them with pepper and salt. Sprinkle a little chopped parsley and melted butter
Cook this with the app: pantry check, scaling, and the assistant.