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Baked Eggs on Spinach

Name: Baked Eggs on Spinach
Yield: 1 servings
Ingredients: Put well seasoned, chopped DEL MONTE Canned Spinach; place an egg on top of the spinach; 1 tablespoon each of grated cheese; and crumbs

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

175Calories

15 gProtein

13 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein15 g

Carbohydrates13 g

Fiber4.8 g

Sugars1.6 g

Total Fat8.1 g

Saturated Fat2.9 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol193 mg

Sodium369 mg

Potassium636 mg

Calcium309 mg

Iron4.2 mg

Magnesium129 mg

Phosphorus235 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1 mcg

Vitamin C8.6 mg

Vitamin A1012 mcg

Vitamin E5.1 mg

Vitamin K581 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate257 mcg

Choline184 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 130. The excerpt below is the record exactly as published.

BAKED EGGS ON SPINACH— Put well seasoned, chopped DEL MONTE Canned Spinach in the bottom of a greased ramekin, place an egg on top of the spinach, sprinkle with grated cheese and bread crumbs, and bake in a slow oven until crumbs are brown. Allow 1 egg and 1 tablespoon each of grated cheese and crumbs

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