Tomato and Egg
From Little French dinners, 1898
Serve hot.
Presented as published in 1898. 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
462Calories
20 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein20 g
Carbohydrates86 g
Fiber11 g
Sugars20 g
Total Fat6.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium745 mg
Potassium1405 mg
Calcium246 mg
Iron6.2 mg
Magnesium124 mg
Phosphorus341 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A202 mcg
Vitamin E2.9 mg
Vitamin K45 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate175 mcg
Choline59 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 51. The excerpt below is the record exactly as published.
Tomato and Egg. — Choose some tomatoes as much as possible of the same size. Out them in half, and empty out the pips and watery substance, and bake them in the oven on a buttered tin. In the meantime make some scrambled eggs, as in the recipe for egg and anchovy toast, and directly the tomatoes are done fill them with the egg and serve on lightly fried squares of bread
Cook this with the app: pantry check, scaling, and the assistant.