vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Tomatoes
From The new practical housekeeping, 1890
Serves 4
Serve hot.
Presented as published in 1890. 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
156Calories
11 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein11 g
Carbohydrates15 g
Fiber4.4 g
Sugars9.9 g
Total Fat6.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol233 mg
Sodium107 mg
Potassium961 mg
Calcium72 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C51 mg
Vitamin A255 mcg
Vitamin E2.6 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate85 mcg
Choline208 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 175. The excerpt below is the record exactly as published.
Eggs with Tomatoes. — Peel a dozen tomatoes, medium size, cut up in a saucepan with a little butter, pepper and salt ; when BuflSciently boiled, beat five or six eggs
Cook this with the app: pantry check, scaling, and the assistant.