Baked Egg in Potato
From Domestic science, principles and application, 1914
Eggs may also be baked in small tomatoes.
Presented as published in 1914. 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
211Calories
10 gProtein
32 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein10 g
Carbohydrates32 g
Fiber3.3 g
Sugars2 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium86 mg
Potassium872 mg
Calcium51 mg
Iron2.5 mg
Magnesium48 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate66 mcg
Choline169 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 40. The excerpt below is the record exactly as published.
Baked Egg in Potato Method. — Remove inside of each baked potato, mash and season. Refill shell, leaving room for an egg
Cook this with the app: pantry check, scaling, and the assistant.