Baked Eggs
From Food and health, 1916
This makes a hearty breakfast dish.
Presented as published in 1916. 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
1010Calories
57 gProtein
93 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1010 kcal
Protein57 g
Carbohydrates93 g
Fiber4.9 g
Sugars7 g
Total Fat45 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol292 mg
Sodium2990 mg
Potassium504 mg
Calcium1301 mg
Iron6.6 mg
Magnesium95 mg
Phosphorus1048 mg
Zinc7.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.2 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.3 mg
Folate146 mcg
Choline180 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 59. The excerpt below is the record exactly as published.
Baked eggs. This has already been suggested with chopped meat. The eggs can be baked with bread crumbs only, in a buttered baking dish with crumbs underneath and above. Sprinkle on some grated cheese
Cook this with the app: pantry check, scaling, and the assistant.