Eggs with Spaghetti Sauce
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Presented as published in 1956. 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
174Calories
5 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories174 kcal
Protein5.4 g
Carbohydrates33 g
Fiber1.7 g
Sugars3.7 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0.6 mg
Sodium326 mg
Potassium80 mg
Calcium75 mg
Iron2 mg
Magnesium17 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate62 mcg
Choline9.6 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.
1 can (8 oz.) meatless spaghetti sauce ifdth 1/2 cup water; heat. . In large greased skillet half -filled with lightly boiling srlted water, carefully drop eggs, one at a time. Cover, remove from heat, ajid poach to desired doneness. For each serving, put an egg on each of tv;o slices of toast.
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