vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Breakfast Eggs

Name: Breakfast Eggs
Yield: 1 servings
Ingredients: 6 eggs; 3 tablespoons cream; 1 tablespoon butter; Salt and pepper to taste

From The Blue grass cook book, 1904

Serves 1

Presented as published in 1904. 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

580Calories

39 gProtein

4 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein39 g

Carbohydrates3.8 g

Fiber0 g

Sugars1.1 g

Total Fat55 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1193 mg

Sodium436 mg

Potassium459 mg

Calcium197 mg

Iron5.3 mg

Magnesium39 mg

Phosphorus622 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K2 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 13. The excerpt below is the record exactly as published.

BREAKFAST EGGS 6 eggs, 3 tablespoons cream, 1 tablespoon butter. Salt and pepper to taste

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