Buttered Eggs

Name: Buttered Eggs
Ingredients: 2 eggs; A slice of bread about 3 inches long, 2 inches broad and 1 inch thick; 1 good teaspoon of butter or lard; A pinch of salt and pepper; salt and pepper; Half-a-teaspoon of chopped parsley

From Practical West African cookery, 1910

Cook over a slow fire in a small enamel saucepan rather than in the frying pan.

Presented as published in 1910. 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

224Calories

15 gProtein

15 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein15 g

Carbohydrates15 g

Fiber0.7 g

Sugars2 g

Total Fat14 g

Saturated Fat3.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol382 mg

Sodium286 mg

Potassium174 mg

Calcium120 mg

Iron2.8 mg

Magnesium20 mg

Phosphorus233 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.5 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water88 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 28. The excerpt below is the record exactly as published.

Buttered Eggs. (1). 2 eggs. A slice of bread about 3 inches long, 2 inches broad and i inch thick. 1 good teaspoon of butter or lard. A pinch of salt and pepper. (Half-a-teaspoon of chopped parsley

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