vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Pastel
From The national course in home economics, 1917
Serves 1
A simple yet delicious dish.
Presented as published in 1917. 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
505Calories
42 gProtein
3 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein42 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.2 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1166 mg
Sodium549 mg
Potassium431 mg
Calcium302 mg
Iron5.3 mg
Magnesium41 mg
Phosphorus682 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A539 mcg
Vitamin E3.3 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate145 mcg
Choline882 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.
EGG PASTEL. Beat six eggs, add three tablespoonfuls of cheese and one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.