Baked Eggs

Name: Baked Eggs
Ingredients: layer of small cubes of bread; break several eggs on top; sprinkle them with salt and pepper; sprinkle them with salt and pepper; grated cheese; pour over a white sauce

From The Abingdon war-food 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

754Calories

52 gProtein

35 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories754 kcal

Protein52 g

Carbohydrates35 g

Fiber0.2 g

Sugars13 g

Total Fat45 g

Saturated Fat24 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol311 mg

Sodium2634 mg

Potassium688 mg

Calcium1413 mg

Iron1.9 mg

Magnesium77 mg

Phosphorus1130 mg

Zinc7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A556 mcg

Vitamin E1.3 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate54 mcg

Choline164 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.

Baked Eggs Put a layer of small cubes of bread in a buttered baking dish; break several eggs on top ; sprinkle them with salt and pepper, cover them with more bread cubes, dot with butter substitute and grated cheese; pour over a white sauce

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