vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Onions
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
701Calories
43 gProtein
27 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein43 g
Carbohydrates27 g
Fiber8.2 g
Sugars11 g
Total Fat60 g
Saturated Fat19 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1193 mg
Sodium446 mg
Potassium1131 mg
Calcium259 mg
Iron7.4 mg
Magnesium88 mg
Phosphorus730 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C19 mg
Vitamin A1000 mcg
Vitamin E11 mg
Vitamin K22 mcg
Vitamin B61.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.4 mg
Folate168 mcg
Choline895 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 114. The excerpt below is the record exactly as published.
EGGS AND ONIONS Boil six eggs for twenty minutes, then drop in cold water. When cool enough to handle, peel, and slice four and the whites of the other two. Set to fry in a tablespoon of butter or drippings six white onions of average size, sliced. Let the onions fry slowly, keeping in their steam with a tight cover. 206 THE HOME COOK BOOK When they are browned, salt, and put on a flat hot dish. Lay the sHced eggs over them. Mix the two hard-boiled yolks you reserved, mashing with three tablespoons of cream. Mix slowly. Boil up the cream, add a dash of cayenne
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