vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus with Eggs
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
210Calories
1 gProtein
3 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein1.1 g
Carbohydrates3.3 g
Fiber1.2 g
Sugars0 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium3504 mg
Potassium162 mg
Calcium24 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate92 mcg
Choline5.2 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 84. The excerpt below is the record exactly as published.
ASPARAGUS WITH EGGS. 2 bunches asparagus. l^ t-spoon salt. 4 egg. Vs t-spoon pepper. 2 tbls. mglted butter.
Cook this with the app: pantry check, scaling, and the assistant.