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Fried Eggs in Tomato Sauce

Name: Fried Eggs in Tomato Sauce
Yield: 6 servings
Ingredients: 10 — 12 eggs; 1 cup of fine oil; 6 very ripe tomatoes; 1 tsp. of sugar; % lb. of raw ham; 1 tbsp. of butter; Salt to taste; 1 tbsp. of flour; 1 pinch of pepper; Vt medium sized onion

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

219Calories

20 gProtein

8 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories219 kcal

Protein20 g

Carbohydrates8.4 g

Fiber1.7 g

Sugars4.8 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat27 g

Polyunsaturated Fat11 g

Omega-32.7 g

Cholesterol337 mg

Sodium2108 mg

Potassium573 mg

Calcium66 mg

Iron2.4 mg

Magnesium33 mg

Phosphorus300 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C18 mg

Vitamin A185 mcg

Vitamin E7.9 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.1 mg

Folate63 mcg

Choline287 mg

Caffeine0 mg

Water216 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 104. The excerpt below is the record exactly as published.

FRIED EGGS IN TOMATO SAUCE. Quantity for 6 Persons. 10 — 12 eggs 1 cup of fine oil Tomato Sauce or Dressing. 6 very ripe tomatoes 1 tsp. of sugar % lb. of raw ham 1 tbsp. of butter Salt to taste 1 tbsp. of flour 1 pinch of pepper Vt medium sized onion

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