Baked Eggs with Cheese

Name: Baked Eggs with Cheese
Ingredients: slices of toast; eggs; white sauce; grated cheese; buttered crumbs

From Metropolitan cook book, 1918

Presented as published in 1918. 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

159Calories

9 gProtein

17 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories159 kcal

Protein9 g

Carbohydrates17 g

Fiber0.9 g

Sugars2 g

Total Fat6 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol186 mg

Sodium232 mg

Potassium108 mg

Calcium64 mg

Iron1.9 mg

Magnesium14 mg

Phosphorus130 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate55 mcg

Choline152 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 26. The excerpt below is the record exactly as published.

BAKED EGGS WITH CHEESE Follow directions for baked eggs, sprinkling slices of toast with cheese before eggs are dropped onto them, or slip eggs into buttered egg shirrers. Cover with white sauce, sprinkle with grated cheese and buttered crumbs

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