Baked Eggs
From Cooks in clover, 1889
Best served in separate saucers for each person.
Presented as published in 1889. 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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories38 kcal
Protein0.6 g
Carbohydrates8.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.9 mg
Potassium209 mg
Calcium13 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Water20 g
As published
This recipe was extracted from Cooks in clover (1889), page 25. The excerpt below is the record exactly as published.
Baked Eggs. — Break fresh eggs into a buttered I earthen dish and cover with sweet cream, allowing J two tablespoons of cream for each egg. Bake in a 5 hot oven for a few moments. Serve hot with but- I ter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.