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Egg en Marinadi
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
Presented as published in 1912. 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
589Calories
51 gProtein
5 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein51 g
Carbohydrates4.7 g
Fiber0.1 g
Sugars1.5 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol1483 mg
Sodium1039 mg
Potassium576 mg
Calcium227 mg
Iron7.2 mg
Magnesium49 mg
Phosphorus798 mg
Zinc5.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate159 mcg
Choline998 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 20. The excerpt below is the record exactly as published.
EGG EN MARINADI.— Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vine- gar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually 2 well-beaten eggs. When it thickens, and be- fore it boils, have ready 6 poached eggs
Cook this with the app: pantry check, scaling, and the assistant.