Poached Egg a la Portuguese

Name: Poached Egg a la Portuguese
Ingredients: slices of tomatoes; in olive oil; on toasted bread; top with a poached egg

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

93Calories

7 gProtein

5 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories93 kcal

Protein7.3 g

Carbohydrates5 g

Fiber1.4 g

Sugars3.3 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Cholesterol185 mg

Sodium155 mg

Potassium353 mg

Calcium40 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus127 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C16 mg

Vitamin A130 mcg

Vitamin E1.2 mg

Vitamin K9.6 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate36 mcg

Choline125 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 62. The excerpt below is the record exactly as published.

Poached Egg a la Portuguese Fry slices of tomatoes in olive oil, place on toasted bread and top with a poached egg

Cook this with the app: pantry check, scaling, and the assistant.