vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Eggs
From The Twin-city housewife, 1920
Serves 1
Serve very hot.
Presented as published in 1920. 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
74Calories
2 gProtein
10 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein1.7 g
Carbohydrates9.5 g
Fiber0.5 g
Sugars1.1 g
Total Fat3.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol7.7 mg
Sodium93 mg
Potassium29 mg
Calcium25 mg
Iron0.6 mg
Magnesium4.9 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline2.7 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 72. The excerpt below is the record exactly as published.
Baked Eggs Break an egg into a well-buttered dish, sprinkle with pepper, salt, and bits of butter. Add one-half tablespoon of cream and bake until white is set. Serve very hot on toast
Cook this with the app: pantry check, scaling, and the assistant.