A Lenten Luncheon Dish

Name: A Lenten Luncheon Dish
Ingredients: three slices of bread; moisten it with milk; break into the dish three eggs; salt to taste; pepper to taste; layer of grated Parmesan or American cheese

From Luncheon, 1888

This dish is suitable for a Lenten luncheon.

Presented as published in 1888. 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

520Calories

30 gProtein

61 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein30 g

Carbohydrates61 g

Fiber8.4 g

Sugars5.5 g

Total Fat18 g

Saturated Fat5.8 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat4.8 g

Omega-30.3 g

Cholesterol558 mg

Sodium647 mg

Potassium645 mg

Calcium385 mg

Iron8.1 mg

Magnesium85 mg

Phosphorus438 mg

Zinc3 mg

Copper0.6 mg

Manganese3.8 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A247 mcg

Vitamin E1.8 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.7 mg

Folate75 mcg

Choline444 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.

A LENTEN LUNCHEON DISH. 57 slices of bacon the same size ; arrange them al- ternately on wooden skewers, and broil ; squeeze a little lemon juice over them, dust over a little salt and pepper, and serve. A Lenten Luncheon Dish. — Trim off all crust from three slices of bread, and grate the bread into a small round tin. Moisten it with milk ; break into the dish three eggs ; add salt and pepper to taste, and break the eggs slightly j strew over the dish a layer of grated Parmesan or American cheese

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