vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Columbus Eggs
From The Landmarks club cook book, 1903
Serves 4
A simple and elegant dish.
Presented as published in 1903. 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
26Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein1.8 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium34 mg
Potassium80 mg
Calcium9.9 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline37 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
COLUMBUS EGGS. Take eight fine green peppers, large enough to contain one eeg each ; cut off the tops and empty them well, being care- ful to extract every seed; stand them upright in a saute-pan, and break an egg into each one, then set the pan in the oven for eight or ten minutes. Take out, lay the peppers on toasts and pour a little tomato sauce
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