Baked Eggs

Name: Baked Eggs
Ingredients: one scant pint milk; one and a half tablespoonful butter; one and a half tablespoonfuls flour; ten hard-boiled eggs; grating cheese lightly over each layer; seasoning with salt

From Physical culture cook book, 1901

Presented as published in 1901. 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

1257Calories

88 gProtein

49 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1257 kcal

Protein88 g

Carbohydrates49 g

Fiber0 g

Sugars41 g

Total Fat93 g

Saturated Fat30 g

Monounsaturated Fat25 g

Polyunsaturated Fat7.8 g

Omega-30.1 g

Cholesterol2000 mg

Sodium900 mg

Potassium1746 mg

Calcium1154 mg

Iron6.6 mg

Magnesium140 mg

Phosphorus1615 mg

Zinc8.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A979 mcg

Vitamin E5.5 mg

Vitamin K1.5 mcg

Vitamin B61.1 mg

Vitamin B129.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.6 mg

Niacin (B3)1.9 mg

Folate239 mcg

Choline1600 mg

Caffeine0 mg

Water1022 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 37. The excerpt below is the record exactly as published.

Baked Eggs. — Thicken one scant pint milk with one and a half tablespoonful butter blended with one and a half tablespoonfuls flour and add a few drops onion juice; cut ten hard-boiled eggs in halves and arrange in a baking dish in layers, grating cheese lightly over each layer and seasoning with salt

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