vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs EH Parmesan
From The table, 1889
Serves 2
Presented as published in 1889. 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
459Calories
40 gProtein
4 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein40 g
Carbohydrates3.9 g
Fiber0.2 g
Sugars1.9 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1121 mg
Sodium2117 mg
Potassium511 mg
Calcium222 mg
Iron5.6 mg
Magnesium41 mg
Phosphorus636 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C45 mg
Vitamin A498 mcg
Vitamin E3.3 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate145 mcg
Choline883 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 157. The excerpt below is the record exactly as published.
Eggs EH Parmesan.— Beat twelve eggs in a saucepan, with two tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no salt; stir them well with a whip, and make of this six small omelets, as for No. 450. As soon as they are sufficiently firm, lay them on a dish. Besprinkle the tops with a little grated Parmesan cheese, roll, and trim them nicely, sprinkle more cheese over the tops, wipe off the sides of the dish,and put them in a hot oven for five minutes. Remove from the oven, pour around the omelets one gill of hot Madeira sauce
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