dairy-freenut-freesoy-freefish-freeshellfish-free
Coated Eggs
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
872Calories
57 gProtein
31 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein57 g
Carbohydrates31 g
Fiber2.1 g
Sugars3 g
Total Fat56 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol1205 mg
Sodium1305 mg
Potassium876 mg
Calcium257 mg
Iron9.3 mg
Magnesium72 mg
Phosphorus791 mg
Zinc6.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D7.3 mcg
Vitamin C33 mg
Vitamin A639 mcg
Vitamin E4.3 mg
Vitamin K412 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.9 mg
Folate237 mcg
Choline975 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 62. The excerpt below is the record exactly as published.
COATED EGGS. Cook as many eggs as desired until hard. Shell and coat each thickly with sausage meat. Roll in beaten egg, then in cracker crumbs and fry in deep hot fat till golden brown. Drain carefully and cut each one in half. Arrange on a platter with broiled bacon and parsley
Cook this with the app: pantry check, scaling, and the assistant.