Eggs in Cases

Name: Eggs in Cases
Ingredients: 4 eggs; I tablespoon fill grated cheese; Pepper; salt; i tablespoonful grated bread; I teaspoonful butter

From The St. Mungo cookery book, 1904

Serve in the cases.

Presented as published in 1904. 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

381Calories

30 gProtein

18 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories381 kcal

Protein30 g

Carbohydrates18 g

Fiber6.3 g

Sugars0.9 g

Total Fat26 g

Saturated Fat7.8 g

Monounsaturated Fat8 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol761 mg

Sodium422 mg

Potassium623 mg

Calcium291 mg

Iron6 mg

Magnesium69 mg

Phosphorus485 mg

Zinc3.2 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A344 mcg

Vitamin E2.4 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate99 mcg

Choline592 mg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 51. The excerpt below is the record exactly as published.

EGGS IN CASES. 4 eggs- I tablespoon fill grated cheese. Pepper and salt. i tablespoonful grated bread. I teaspoonful butter

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