Baked Eggs
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
607Calories
42 gProtein
30 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein42 g
Carbohydrates30 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium469 mg
Potassium1018 mg
Calcium713 mg
Iron3.9 mg
Magnesium84 mg
Phosphorus897 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.2 mg
Folate107 mcg
Choline675 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
Baked Eggs. One pint milk, four eggs beaten sep- arately, scald the milk and thicken with one tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.