Aunt Robbie's Eggs Benedict

Name: Aunt Robbie's Eggs Benedict
Ingredients: Split English muffins and toast them.; Fry circular pieces of cold boiled ham, cut thin.; Poach eggs and put an egg on top of each piece of ham.; Serve with Hollandaise sauce poured over them.

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

803Calories

42 gProtein

31 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein42 g

Carbohydrates31 g

Fiber0.8 g

Sugars11 g

Total Fat56 g

Saturated Fat16 g

Monounsaturated Fat23 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol776 mg

Sodium1507 mg

Potassium764 mg

Calcium392 mg

Iron5.2 mg

Magnesium65 mg

Phosphorus716 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D7.2 mcg

Vitamin C1.8 mg

Vitamin A645 mcg

Vitamin E3.1 mg

Vitamin K3.6 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.3 mg

Folate122 mcg

Choline650 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 15. The excerpt below is the record exactly as published.

Aunt Robbie's Eggs Benedict Split English muffins and toast them. Fry circular pieces of cold boiled ham, cut thin. Place one on each half of muffin. Poach eggs and put an egg on top of each piece of ham. Serve with Hollandaise sauce poured over them.

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