gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cuban Eggs
From Miss Parloa's kitchen companion, 1887
Serves 1
Buttered toast should go with the dish.
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
744Calories
60 gProtein
4 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein60 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars2.2 g
Total Fat53 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol1529 mg
Sodium2172 mg
Potassium742 mg
Calcium231 mg
Iron7.6 mg
Magnesium58 mg
Phosphorus872 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8.8 mcg
Vitamin C0.2 mg
Vitamin A656 mcg
Vitamin E4.8 mg
Vitamin K1.9 mcg
Vitamin B60.8 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)3.5 mg
Folate190 mcg
Choline1207 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 216. The excerpt below is the record exactly as published.
Cuban Eggs. For six persons use eight eggs, one teaspoonful of minced onion, four table-spoonfuls of sausage meat, half a teaspoonful of salt, and one-eighth of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.