Eggs Grecian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
580Calories
39 gProtein
4 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein39 g
Carbohydrates3.8 g
Fiber0 g
Sugars1.1 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1161 mg
Sodium435 mg
Potassium457 mg
Calcium195 mg
Iron5.3 mg
Magnesium39 mg
Phosphorus619 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.
EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream
Cook this with the app: pantry check, scaling, and the assistant.