Eggs and Mushrooms

Name: Eggs and Mushrooms
Ingredients: Hard boil three or four eggs; a mixture of equal parts of tomatoes; and mushrooms rubbed through a sieve; hot clear butter

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

252Calories

22 gProtein

8 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories252 kcal

Protein22 g

Carbohydrates8 g

Fiber2.1 g

Sugars5.1 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol558 mg

Sodium223 mg

Potassium714 mg

Calcium98 mg

Iron3.3 mg

Magnesium38 mg

Phosphorus386 mg

Zinc2.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D3.1 mcg

Vitamin C18 mg

Vitamin A290 mcg

Vitamin E2.2 mg

Vitamin K9.9 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)3.4 mg

Folate100 mcg

Choline461 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Eggs and Mushrooms. Hard boil three or four eggs, cut them length- wise, scoop out the yolks and put in their place a mixture of equal parts of tomatoes and mushrooms rubbed through a sieve ; close the two halves of the eggs and lay them on a bed of hot crisped parsley. The eggs should be heated a few minutes before serving, and then some hot clear butter

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