Tomato With Egg

Name: Tomato With Egg
Ingredients: tomatoes; a raw egg; salt; pepper; finely chopped parsley

From Council cook book, 1908

Presented as published in 1908. 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

93Calories

7 gProtein

5 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein7.4 g

Carbohydrates5 g

Fiber1.4 g

Sugars3.3 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium77 mg

Potassium353 mg

Calcium40 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus128 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C16 mg

Vitamin A130 mcg

Vitamin E1.2 mg

Vitamin K9.6 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate42 mcg

Choline155 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Tomato With Egg, Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.