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Eggs - Colorado Style
From The Cook County cook book, 1912
Serves 1
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
930Calories
54 gProtein
91 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein54 g
Carbohydrates91 g
Fiber4.9 g
Sugars19 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.3 g
Omega-30.1 g
Cholesterol991 mg
Sodium1240 mg
Potassium925 mg
Calcium639 mg
Iron9.6 mg
Magnesium106 mg
Phosphorus922 mg
Zinc5.8 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E2.8 mg
Vitamin K7.9 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)7.6 mg
Folate233 mcg
Choline794 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.
EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs in 1 cup of milk. Beat 5 eggs very light and stir with the soaked crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of very hot butter, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.