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Baked Eggs

Name: Baked Eggs
Yield: 1 servings
Ingredients: Six eggs; one teacupful of rich gravy; one teaspoon ful of chopped parsley; one teaspoon ful of chopped mushrooms; bread crumbs

From The Landmarks club cook book, 1903

Serves 1

Recipe by Mrs. H. W. O’Melveny.

Presented as published in 1903. 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

680Calories

47 gProtein

47 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein47 g

Carbohydrates47 g

Fiber2.9 g

Sugars4.9 g

Total Fat32 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol1117 mg

Sodium884 mg

Potassium556 mg

Calcium280 mg

Iron8.3 mg

Magnesium63 mg

Phosphorus703 mg

Zinc5 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K4.9 mcg

Vitamin B60.6 mg

Vitamin B122.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.4 mg

Folate212 mcg

Choline893 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 71. The excerpt below is the record exactly as published.

BAKED EGGS. Ingredients : Six eggs, one teacupful of rich gravy, one teaspoon ful of chopped parsley and mushrooms mixed, bread crumbs

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