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Poached Eggs on Tomato
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. G. Harris, Winnetka, 111.
Presented as published in 1912. 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
180Calories
10 gProtein
21 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein10 g
Carbohydrates21 g
Fiber2.3 g
Sugars5.2 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol186 mg
Sodium238 mg
Potassium393 mg
Calcium76 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A130 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate73 mcg
Choline160 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 37. The excerpt below is the record exactly as published.
POACHED EGGS ON TOMATO.— Season and fry slices of tomato in butter or vegetable oil and place on slices of buttered toast. Serve with a poached egg
Cook this with the app: pantry check, scaling, and the assistant.