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Eggs, Broiled

Name: Eggs, Broiled
Yield: 1 servings
Ingredients: six or eight eggs; some bits of butter; squeeze an orange; grate some nutmeg

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

429Calories

38 gProtein

2 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories429 kcal

Protein38 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium426 mg

Potassium414 mg

Calcium168 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus594 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 111. The excerpt below is the record exactly as published.

some bits of butter placed on top. When this melts, break and spread carefully six or eight eggs on the toast. Have ready a salamander, and, when the eggs are sufficiently done, squeeze an orange and grate some nutmeg

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