Eggs à l'Espagnole

Name: Eggs à l'Espagnole
Ingredients: a clove of garlic; one-half green pepper; two tablespoons olive oil; three tomatoes; eight sliced mushrooms; one-half cup cold cooked meat; four eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

481Calories

46 gProtein

35 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories481 kcal

Protein46 g

Carbohydrates35 g

Fiber10 g

Sugars21 g

Total Fat22 g

Saturated Fat11 g

Monounsaturated Fat26 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol744 mg

Sodium330 mg

Potassium2910 mg

Calcium165 mg

Iron7.3 mg

Magnesium114 mg

Phosphorus964 mg

Zinc6.1 mg

Copper2.1 mg

Manganese0.7 mg

Vitamin D5.1 mcg

Vitamin C62 mg

Vitamin A471 mcg

Vitamin E4.1 mg

Vitamin K29 mcg

Vitamin B61.2 mg

Vitamin B122 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)23 mg

Folate243 mcg

Choline709 mg

Caffeine0 mg

Water1013 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Eggs a l'Espagnole Cook a clove of garlic finely chopped, and one-half green pepper finely chopped, in two tablespoons olive oil, five minutes. Add three tomatoes cut in small pieces, eight sliced mush- rooms, and one-half cup cold cooked meat, finely chopped. Cook five minutes, add four eggs

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