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Baked Eggs

Name: Baked Eggs
Yield: 3 servings
Ingredients: one dozen eggs; one large tablespoonful of butter; one and one-half cups of milk; one teacupful of bread or cracker crumbs; season with salt and pepper

From The New century cook book, 1899

Serves 3

Presented as published in 1899. 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

517Calories

35 gProtein

36 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein35 g

Carbohydrates36 g

Fiber1.8 g

Sugars9.1 g

Total Fat29 g

Saturated Fat9 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol769 mg

Sodium624 mg

Potassium538 mg

Calcium336 mg

Iron5.4 mg

Magnesium56 mg

Phosphorus586 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A359 mcg

Vitamin E2.2 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.9 mg

Folate137 mcg

Choline616 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 63. The excerpt below is the record exactly as published.

Baked Eggs. Cover a buttered dish with fine cracker crumbs, put each egg carefully in the dish and cover lightly with seasoned and buttered crumbs. Bake till crumbs are brown. Mrs. J. P. Bradley. Baked Eggs. Boil one dozen eggs perfectly hard, cut them in halves, take out yolks, mash fine and add to them one large tablespoon- ful of butter, one teacupful of bread or cracker crumbs rolled fine, one and one-half cups of milk, season with salt and pepper

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