dairy-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Turk
From The Cook County cook book, 1912
Serves 6
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
190Calories
8 gProtein
34 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein8 g
Carbohydrates34 g
Fiber2.9 g
Sugars3.9 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol4.3 mg
Sodium362 mg
Potassium145 mg
Calcium99 mg
Iron2.6 mg
Magnesium36 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate59 mcg
Choline16 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 44. The excerpt below is the record exactly as published.
EGGS A LA TURK. — Prepare scrambled eggs and pour over 6 slices of toasted bread. Put a tablespoon tomato puree on each piece and in the center of puree J^ tablespoon chickens' livers
Cook this with the app: pantry check, scaling, and the assistant.