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Dixie Egg Dish

Name: Dixie Egg Dish
Yield: 1 servings
Ingredients: Cut four hard-boiled eggs into thin slices; sprinkle with a shake or two of red pepper; a salt-spoonful of salt

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

318Calories

25 gProtein

4 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories318 kcal

Protein25 g

Carbohydrates3.9 g

Fiber0.3 g

Sugars2.2 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.8 g

Cholesterol746 mg

Sodium9948 mg

Potassium307 mg

Calcium108 mg

Iron2.6 mg

Magnesium23 mg

Phosphorus351 mg

Zinc2.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C36 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.4 mg

Folate100 mcg

Choline588 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 143. The excerpt below is the record exactly as published.

DIXIE EGG DISH. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park —Cut four hard-boiled eggs into thin slices, place in a baking dish with alternate layers of grated cheese, sprinkle with a shake or two of red pepper, a salt-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.