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Baked Eggs, No. 2

Name: Baked Eggs, No. 2
Yield: 1 servings
Ingredients: Eight eggs; One cupful of milk; One table-spoonful of butter; One tea-spoonful of flour; One tea-spoonful of chopped parsley; One-half tea-spoonful of salt; One-quarter tea-spoonful of pepper

From The Pattern cook-book, 1890

Serves 1

If desired, omit parsley or add grated Parmesan.

Presented as published in 1890. 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

729Calories

59 gProtein

17 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein59 g

Carbohydrates17 g

Fiber0.1 g

Sugars13 g

Total Fat57 g

Saturated Fat17 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.9 g

Omega-30.2 g

Cholesterol1549 mg

Sodium1829 mg

Potassium932 mg

Calcium529 mg

Iron7.2 mg

Magnesium79 mg

Phosphorus1044 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A718 mcg

Vitamin E4.3 mg

Vitamin K2.1 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)0.7 mg

Folate192 mcg

Choline1219 mg

Caffeine0 mg

Water522 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 141. The excerpt below is the record exactly as published.

BAKED EGGS, NO. 2. Eight eggs. One cupful of milk. One table-spoonful of butter. One tea-spoonful of flour. One tea-spoonful of chopped parsley. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper

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