Eggs Basque
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This makes 4 servings.
Presented as published in 1936. 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
893Calories
41 gProtein
133 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein41 g
Carbohydrates133 g
Fiber12 g
Sugars9.7 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol744 mg
Sodium1309 mg
Potassium1600 mg
Calcium300 mg
Iron13 mg
Magnesium155 mg
Phosphorus659 mg
Zinc5.1 mg
Copper0.9 mg
Manganese5.3 mg
Vitamin D4 mcg
Vitamin C22 mg
Vitamin A327 mcg
Vitamin E2.5 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)5.7 mg
Folate304 mcg
Choline598 mg
Caffeine0 mg
Water618 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 87. The excerpt below is the record exactly as published.
EGGS BASQUE 4 large green peppers Salt and pepper 4 eggs 2 cups cooked rice 1 cup tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.