Baked Eggs

Name: Baked Eggs
Ingredients: circular pieces of bread; an egg; salt; pepper; dot with butter; a little milk or cream

From Metropolitan cook book, 1918

Presented as published in 1918. 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

234Calories

12 gProtein

30 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories234 kcal

Protein12 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.4 g

Total Fat6.9 g

Saturated Fat2.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol186 mg

Sodium357 mg

Potassium139 mg

Calcium155 mg

Iron2.9 mg

Magnesium22 mg

Phosphorus167 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 26. The excerpt below is the record exactly as published.

BAKED EGGS Toast circular pieces of bread from which a little of the centers have been removed. Place pieces on a buttered dish. Break an egg and drop contents in the center of each. Sprinkle with salt and pepper, dot with tutter, pour on a little milk or cream

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