Crumbed Eggs
From Cooks in clover, 1889
None
Presented as published in 1889. 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
2009Calories
40 gProtein
3 gCarbs
206 gFat
Full nutrition (34 nutrients)
Calories2009 kcal
Protein40 g
Carbohydrates3.5 g
Fiber0 g
Sugars3.5 g
Total Fat206 g
Saturated Fat120 g
Monounsaturated Fat57 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol1582 mg
Sodium1756 mg
Potassium430 mg
Calcium202 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus568 mg
Zinc3.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A1920 mcg
Vitamin E8.1 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate138 mcg
Choline922 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Cooks in clover (1889), page 25. The excerpt below is the record exactly as published.
Crumbed Eggs. — Cut six hard boiled eggs into I slices, dip them into melted butter, then into fine I cracker crumbs, and fry in good drippings; spread ; triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the eggs on these; ! pour over all a cup of drawn butter, into which a ! raw egg
Cook this with the app: pantry check, scaling, and the assistant.