gluten-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
212Calories
12 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein12 g
Carbohydrates18 g
Fiber6.3 g
Sugars1.6 g
Total Fat12 g
Saturated Fat4.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol200 mg
Sodium9906 mg
Potassium473 mg
Calcium176 mg
Iron3.4 mg
Magnesium54 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.9 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate28 mcg
Choline162 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 131. The excerpt below is the record exactly as published.
BAKED EGGS. Bacon Eggs Milk Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.