vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Eggs
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories5.2 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.1 g
Sodium64 mg
Potassium54 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.4 mg
Water14 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 56. The excerpt below is the record exactly as published.
Tomato Eggs Follow the directions for making shirred eggs, only place 3 teaspoonfuls of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.