Belgian Eggs

Name: Belgian Eggs
Ingredients: 4 eggs; 2 cups of milk; 4 tablespoonfuls of sugar; 1 teaspoonful of flour

From 365 foreign dishes, 1908

Presented as published in 1908. 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

782Calories

41 gProtein

76 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories782 kcal

Protein41 g

Carbohydrates76 g

Fiber0 g

Sugars74 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium470 mg

Potassium1012 mg

Calcium712 mg

Iron3.7 mg

Magnesium83 mg

Phosphorus891 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.8 mg

Folate98 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.

Belgian Eggs. Take 4 eggs, 2 cups of milk, 4 tablespoon- fuls of sugar, i teaspoonful of flour.

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