dairy-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
599Calories
46 gProtein
29 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein46 g
Carbohydrates29 g
Fiber1.6 g
Sugars2.9 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol1120 mg
Sodium650 mg
Potassium565 mg
Calcium225 mg
Iron7.4 mg
Magnesium50 mg
Phosphorus674 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0.1 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K2.7 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.8 mg
Folate200 mcg
Choline893 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 17. The excerpt below is the record exactly as published.
BAKED EGGS. & Take a dozen eggs, ®ne cup chicken or other good gravy, one tablespoonful of parsley and onions mixed and chopped fine, one half cup very fine bread crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.