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Baked Eggs in Cases
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
132Calories
8 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein8 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.5 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium288 mg
Calcium63 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline156 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 141. The excerpt below is the record exactly as published.
Baked Eggs in Cases. Take some china or paper ramakin cases, butter them well inside, chop very finely a little parsley and a small piece of onion. Mix this with some fine breadcrumbs. Sprinkle some of this mixture in the cases. Put the cases on a hot baking- sheet, break an egg
Cook this with the app: pantry check, scaling, and the assistant.