vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs with Tomato
From Harper's cook book encyclopædia, 1902
Serves 3
Other vegetables can be substituted for tomatoes.
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
207Calories
15 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein15 g
Carbohydrates16 g
Fiber2.6 g
Sugars8.5 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium520 mg
Potassium566 mg
Calcium126 mg
Iron4.1 mg
Magnesium38 mg
Phosphorus247 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C18 mg
Vitamin A177 mcg
Vitamin E2.5 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate66 mcg
Choline315 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 118. The excerpt below is the record exactly as published.
Eggs with Tomato. — Place in a chafing-dish one pint stewed toma- toes, one small onion, chopped very fine, one teaspoonful of parsley, chopped fine. Let simmer for ten minutes, then add six eggs
Cook this with the app: pantry check, scaling, and the assistant.