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Baked Eggs
From The national course in home economics, 1917
Serves 1
None
Presented as published in 1917. 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
187Calories
6 gProtein
0 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol200 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline157 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.
BAKED EGG5, Place a very little beef drippings in the pan, get it quite hot; break in the eggs
Cook this with the app: pantry check, scaling, and the assistant.