Tomato Savoury
From Practical West African cookery, 1910
Adjust seasoning to taste.
Presented as published in 1910. 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
327Calories
19 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein19 g
Carbohydrates35 g
Fiber2.9 g
Sugars6.7 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol382 mg
Sodium502 mg
Potassium495 mg
Calcium196 mg
Iron4.1 mg
Magnesium42 mg
Phosphorus296 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C17 mg
Vitamin A211 mcg
Vitamin E1.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate66 mcg
Choline302 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 72. The excerpt below is the record exactly as published.
Tomato Savoury. (I). 2 round slices of bread. 1 good tomato. 2 eggs. 1 small teaspoon butter. 1 teaspoon capers, minced pickled walnut or chutney. Pinch of red pepper
Cook this with the app: pantry check, scaling, and the assistant.