Baked Eggs (Bonhomme)

Name: Baked Eggs (Bonhomme)
Ingredients: 2 dessert-spoonfuls of flour; a pinch of salt; 6 whole eggs; a pint of milk

From Allied cookery, 1916

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

721Calories

54 gProtein

25 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein54 g

Carbohydrates25 g

Fiber0 g

Sugars25 g

Total Fat44 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1174 mg

Sodium611 mg

Potassium1145 mg

Calcium767 mg

Iron5.3 mg

Magnesium94 mg

Phosphorus1086 mg

Zinc5.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E3.4 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)0.7 mg

Folate141 mcg

Choline969 mg

Caffeine0 mg

Water658 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 14. The excerpt below is the record exactly as published.

BAKED EGGS (Bonhomme) put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar if preferred) ; break into it 6 whole eggs; beat them up with a pint of milk

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