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Tomatoes with Onions
From Vegetarian cookery, 1891
Serves 4
Ensure eggs are well-beaten before adding.
Presented as published in 1891. 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
99Calories
6 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein5.6 g
Carbohydrates14 g
Fiber3.5 g
Sugars8.1 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium49 mg
Potassium582 mg
Calcium51 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C31 mg
Vitamin A117 mcg
Vitamin E1.3 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate54 mcg
Choline90 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 62. The excerpt below is the record exactly as published.
Tomatoes with Onions. Six tomatoes, two onions, and two eggs. Peel and cut the onions in small pieces ; put them in a pan with a little water
Cook this with the app: pantry check, scaling, and the assistant.