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Brown Eggs

Name: Brown Eggs
Yield: 1 servings
Ingredients: Three eggs; One-half teaspoonful of sauce; One-half tablespoonful of butter; One-half cup of stock or gravy; Salt and pepper

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

277Calories

23 gProtein

7 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories277 kcal

Protein23 g

Carbohydrates6.8 g

Fiber0.5 g

Sugars0.8 g

Total Fat23 g

Saturated Fat6.1 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol577 mg

Sodium962 mg

Potassium304 mg

Calcium92 mg

Iron3.5 mg

Magnesium20 mg

Phosphorus334 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A241 mcg

Vitamin E1.6 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate73 mcg

Choline448 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.

BROWN EGGS (Both). Three eggs. One-half teaspoonful of sauce. One-half tablespoonful of butter. One-half cup of stock or gravy. Salt and pepper

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