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Baked Eggs, No. I

Name: Baked Eggs, No. I
Yield: 1 servings
Ingredients: six or eight eggs; Sprinkle with pepper and salt; a bit of butter upon each egg

From The Pattern cook-book, 1890

Serves 1

Serve hot with buttered toast.

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

429Calories

38 gProtein

2 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories429 kcal

Protein38 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium426 mg

Potassium414 mg

Calcium168 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus594 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water229 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. I. Break six or eight eggs into a well buttered earthen 21 322 THE PATTERN COOK-BOOK. . pie-plate, taking care that each ^gg is whole and does not encroach upon the others to mix or disturb the yolks. Sprinkle with pepper and salt, and place a bit of butter upon each ^gg

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