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Baked Eggs A La Martin

Name: Baked Eggs A La Martin
Yield: 2 servings
Ingredients: 2 tablespoons butter; 1 level teaspoon salt; 2 tablespoons flour; 6 eggs; 1 pint milk; 1/2 cup grated cheese; Red pepper

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

517Calories

37 gProtein

22 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein37 g

Carbohydrates22 g

Fiber0 g

Sugars12 g

Total Fat42 g

Saturated Fat14 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol645 mg

Sodium2006 mg

Potassium642 mg

Calcium657 mg

Iron3.2 mg

Magnesium60 mg

Phosphorus747 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A387 mcg

Vitamin E1.9 mg

Vitamin K1 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.9 mg

Folate85 mcg

Choline489 mg

Caffeine0 mg

Water339 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

BAKED EGGS A LA MARTIN 2 tablespoons butter 1 level teaspoon salt 2 tablespoons flour 6 eggs 1 pint milk V2 cup grated cheese Red pepper

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