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Baked Eggs

Name: Baked Eggs
Yield: 1 servings
Ingredients: six eggs; two tablespoonfuls of chopped chicken; two tablespoonfuls of chopped mushrooms; one tablespoonful of chopped parsley; one-half teaspoonful of ground mace; salt to taste; a very small dash of cayenne pepper

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Presented as published in 1902. 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

581Calories

47 gProtein

18 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein47 g

Carbohydrates18 g

Fiber7.4 g

Sugars4.1 g

Total Fat38 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.8 g

Omega-30.1 g

Cholesterol1138 mg

Sodium538 mg

Potassium1002 mg

Calcium213 mg

Iron7.7 mg

Magnesium84 mg

Phosphorus725 mg

Zinc5 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D6.1 mcg

Vitamin C20 mg

Vitamin A1012 mcg

Vitamin E11 mg

Vitamin K21 mcg

Vitamin B61.2 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.7 mg

Folate172 mcg

Choline917 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 148. The excerpt below is the record exactly as published.

Baked Bggs Take six eggs, two tablespoonfuls of chopped chicken, two tablespoonfuls of chopped mushrooms, one tablespoonful of chopped parsley, one-half teaspoonful of ground mace, salt to taste, and a very small dash of cayenne pepper

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