Poached Eggs with Tomato Sauce
From A second Dudley book of cookery and other recipes, 1914
Serve very hot.
Presented as published in 1914. 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
524Calories
38 gProtein
33 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein38 g
Carbohydrates33 g
Fiber8 g
Sugars18 g
Total Fat26 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium2387 mg
Potassium2080 mg
Calcium223 mg
Iron9.8 mg
Magnesium121 mg
Phosphorus637 mg
Zinc4.1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C45 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 100. The excerpt below is the record exactly as published.
POACHED EGGS WITH TOMATO SAUCE T30IL up a pint of tomato sauce in a saute pan. Skim, if necessary, and drop in carefully five or six eggs
Cook this with the app: pantry check, scaling, and the assistant.