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Eggs A La Martin with Spinach

Name: Eggs A La Martin with Spinach
Yield: 1 servings
Ingredients: finely chopped spinach; 3 eggs; 3 tablespoons hot water; 1/3 teaspoon salt; 1 tablespoon each red and green pepper cut in strips; 1 tablespoon each red and green pepper cut in strips; 1 tablespoon cooked ham cut in very small pieces; 1 1/2 tablespoons olive oil

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. F. Adams, Franklin, 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

245Calories

22 gProtein

2 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein22 g

Carbohydrates2.1 g

Fiber0.2 g

Sugars0.6 g

Total Fat16 g

Saturated Fat8.2 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol567 mg

Sodium1128 mg

Potassium298 mg

Calcium88 mg

Iron2.9 mg

Magnesium23 mg

Phosphorus340 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C21 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.1 mg

Folate76 mcg

Choline454 mg

Caffeine0 mg

Water186 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.

EGGS A LA MARTIN WITH SPINACH.— Cover the cen- ter of a platter with finely chopped spinach. Beat 3 eggs slightly, add 3 tablespoons hot water, 1/3 teaspoon salt, 1 tablespoon each red and green pepper cut in strips, and 1 tablespoon cooked ham cut in very small pieces. Heat omelet pan, put in Ij^ tablespoons olive oil,

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