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Eufs poches a la Tomate (Poached Eggs in Tomato Sauce)
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
127Calories
8 gProtein
11 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein8.5 g
Carbohydrates11 g
Fiber2.7 g
Sugars5.9 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium748 mg
Potassium647 mg
Calcium56 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus146 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C15 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 507. The excerpt below is the record exactly as published.
Eufs poches a la To mate ( Poached Eggs in Tomato Sauce). — Boil up a pint of tomato sauce (No. 271) in a saute-pan, skim it if necessary, and drop in carefully three or four eggs, cook them till the white is firm to the touch, basting the eggs well with the sauce during this process. Lift them carefully with a slice or skimmer, trim them, dish upon a piece of toasted bread. Pour over the sauce, which must be suitably seasoned with salt and pepper
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