vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Luncheon Dish
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
660Calories
41 gProtein
8 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein41 g
Carbohydrates7.5 g
Fiber0 g
Sugars3.8 g
Total Fat57 g
Saturated Fat27 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol693 mg
Sodium2236 mg
Potassium390 mg
Calcium1140 mg
Iron3.2 mg
Magnesium49 mg
Phosphorus956 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A606 mcg
Vitamin E2.5 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline464 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.
A LUNCHEON DISH. Mrs. Charlotte Appleton, Bayside, L. I. Butter baking dish, drop in six eggs whole, grate American cheese thickly, sprinkle a little salt, pepper and small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.