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Tomatoes and Eggs

Name: Tomatoes and Eggs
Yield: 1 servings
Ingredients: juice of one can of tomatoes; a pinch of soda; salt and pepper to taste; a little flour; six eggs

From Delta Gamma cook book, 1922

Serves 1

Recipe by Mabel Lyden (Pi).

Presented as published in 1922. 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

451Calories

39 gProtein

7 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories451 kcal

Protein39 g

Carbohydrates6.8 g

Fiber1.4 g

Sugars4.3 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium432 mg

Potassium698 mg

Calcium180 mg

Iron5.6 mg

Magnesium49 mg

Phosphorus623 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C16 mg

Vitamin A530 mcg

Vitamin E3.8 mg

Vitamin K10 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.9 mg

Folate159 mcg

Choline890 mg

Caffeine0 mg

Water342 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.

Tomatoes and Eggs Take juice of one can of tomatoes. Bring to a boil, add pinch of soda and skim. Add salt and pepper to taste and thicken with a little flour. Drop in six eggs

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