Hard-boiled Eggs with Tomato Sauce
From Practical West African cookery, 1910
The tomato quickly turns the egg black.
Presented as published in 1910. 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
182Calories
14 gProtein
5 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein14 g
Carbohydrates5.3 g
Fiber0.7 g
Sugars4.2 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.9 g
Cholesterol373 mg
Sodium6495 mg
Potassium474 mg
Calcium69 mg
Iron2.3 mg
Magnesium22 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C181 mg
Vitamin A168 mcg
Vitamin E1.3 mg
Vitamin K6.1 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate58 mcg
Choline294 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 30. The excerpt below is the record exactly as published.
Hard-boiled Eggs with Tomato Sauce. (II). Cut two hot hard-boiled eggs in half, cut a little piece off their bottoms so that they should stand up, and put them on a hot dish. Pour over them a teacup of hot tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.