Eggs with Tomatoes
From The chafing-dish supper, 1894
Cook in a blazer.
Presented as published in 1894. 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
35 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein36 g
Carbohydrates35 g
Fiber5.1 g
Sugars16 g
Total Fat35 g
Saturated Fat8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol961 mg
Sodium3259 mg
Potassium1100 mg
Calcium265 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus596 mg
Zinc4 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D5 mcg
Vitamin C31 mg
Vitamin A423 mcg
Vitamin E4.8 mg
Vitamin K7.5 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.4 mg
Folate165 mcg
Choline771 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 5. The excerpt below is the record exactly as published.
EGGS WITH TOMATOES. Five eggs. Half pint stewed tomatoes, or the same 24 Zfc Cfjaftng^ief} JJupper quantity of fresli tomatoes, peeled and chopped. One tablespoonf ul butter. Half tablespoonf ul flour. One very small onion, minced fine. One small teaspoonf ul salt. Pepper to taste. Brown the onion in the butter, stir in the flour, and when this bubbles, add the tomato. Beat eggs without separating, and when the tomato boils, stir them in very slowly. When they thicken, season and serve. Cook in blazer. EGGS WITH SARDIKES. Five eggs. Small box sardines. One tablespoonful butter
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Cook this with the app: pantry check, scaling, and the assistant.