vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs Dish
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Mrs. Abbot.
Presented as published in 1907. 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
283Calories
6 gProtein
61 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein5.7 g
Carbohydrates61 g
Fiber0.8 g
Sugars33 g
Total Fat4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol36 mg
Sodium145 mg
Potassium76 mg
Calcium42 mg
Iron2.2 mg
Magnesium14 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate57 mcg
Choline27 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 55. The excerpt below is the record exactly as published.
flour, butter, sugar and breadcrumbs (melting x37 IN AID OF THE FUND FOR THE REMOVAL OF the butter), add the eggs
Cook this with the app: pantry check, scaling, and the assistant.