vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus and Eggs
From The complete cook book, 1900
Serves 1
This is a very nice and new dish.
Presented as published in 1900. 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
447Calories
40 gProtein
4 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein40 g
Carbohydrates3.8 g
Fiber0.8 g
Sugars2 g
Total Fat29 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1118 mg
Sodium1719 mg
Potassium523 mg
Calcium197 mg
Iron5.5 mg
Magnesium43 mg
Phosphorus634 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.1 mcg
Vitamin C12 mg
Vitamin A505 mcg
Vitamin E3.8 mg
Vitamin K41 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate209 mcg
Choline895 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.
.SPARAGUS AND EGGS. Beat six eggs lightly with a fork; add one-half tea- spoonful of salt, one tablespoonful of milk and one tablespoonful of water. Have a skillet hot with lard The Complete Cook Book. 129 and butter mixed, and turn your eggs into it. Cook quickly, stirring all the time. Add two dozen aspar- agus tip
Cook this with the app: pantry check, scaling, and the assistant.