Eggs in Casseroles
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
119Calories
10 gProtein
2 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein9.6 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars0.2 g
Total Fat8 g
Saturated Fat3.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol196 mg
Sodium232 mg
Potassium138 mg
Calcium132 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus168 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C1.1 mg
Vitamin A166 mcg
Vitamin E0.8 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate41 mcg
Choline150 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 26. The excerpt below is the record exactly as published.
Eggs in Casseroles—Chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated cheese, and slip into each an egg. Cover each egg with 14 tablespoon cheese
Cook this with the app: pantry check, scaling, and the assistant.