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Eggs a la Sylvan

Name: Eggs a la Sylvan
Yield: 3 servings
Ingredients: 8 eggs; 1/2 cup almonds; 1 1/2 cups milk; 6 strips broiled bacon; 3 tbls. butter; 1 cup toasted bread crumbs; 1/2 t-spoon salt

From Atlanta women's club cook book, 1921

Serves 3

Presented as published in 1921. 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

681Calories

35 gProtein

40 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein35 g

Carbohydrates40 g

Fiber4.1 g

Sugars8.9 g

Total Fat52 g

Saturated Fat12 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol563 mg

Sodium1159 mg

Potassium668 mg

Calcium356 mg

Iron5.2 mg

Magnesium107 mg

Phosphorus616 mg

Zinc3.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A256 mcg

Vitamin E1.6 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B122.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)5 mg

Folate105 mcg

Choline435 mg

Caffeine0 mg

Water230 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 104. The excerpt below is the record exactly as published.

EGGS A LA SYLVAN. 8 eggs. 1/2 cup almonds. 11/2 cups milk. ■ 6 strips broiled bacon. 3 tbls. butter. 1 cup toasted bread crumbs. 1/2 t-spoon salt

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