Egg Coquilles with Spinach

Name: Egg Coquilles with Spinach
Ingredients: one-half lb. of prepared and seasoned spinach; I breakfastcupful of cream; 6 eggs; pepper; salt

From Allied cookery, 1916

(French)

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

1285Calories

49 gProtein

19 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1285 kcal

Protein49 g

Carbohydrates19 g

Fiber5 g

Sugars2.1 g

Total Fat113 g

Saturated Fat57 g

Monounsaturated Fat28 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1357 mg

Sodium653 mg

Potassium1906 mg

Calcium536 mg

Iron11 mg

Magnesium229 mg

Phosphorus839 mg

Zinc5.6 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D6 mcg

Vitamin C64 mg

Vitamin A1544 mcg

Vitamin E7.8 mg

Vitamin K1102 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2 mg

Folate581 mcg

Choline926 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 19. The excerpt below is the record exactly as published.

GG COQUILLES, WITH SPINACH (French) ®ne-half lb. of prepared and seasoned spinach, I breakfastcupful of cream, 6 eggs, pepper, and salt

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