Buttered Eggs (Spanish Manner)
From Wholesome cookery, 1887
Presented as published in 1887. 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
186Calories
15 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein15 g
Carbohydrates10 g
Fiber2.9 g
Sugars6.7 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium154 mg
Potassium707 mg
Calcium80 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus256 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C33 mg
Vitamin A261 mcg
Vitamin E2.3 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate83 mcg
Choline310 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.
Buttered Eggs (Spanish Manner). Peel 2 tomatoes ; fry them in some boiling oil with a little chopped onion, or shallot, or garlic. Break in 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.