Eggs in Marinade

Name: Eggs in Marinade
Ingredients: four dessertspoonfuls of water; a tablespoon of vinegar; two of veal gravy; two eggs

From The bachelor and the chafing dish, 1895

Presented as published in 1895. 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

161Calories

14 gProtein

2 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein14 g

Carbohydrates2.1 g

Fiber0.1 g

Sugars0.4 g

Total Fat10 g

Saturated Fat3.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol373 mg

Sodium327 mg

Potassium162 mg

Calcium59 mg

Iron2 mg

Magnesium13 mg

Phosphorus207 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate48 mcg

Choline296 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 38. The excerpt below is the record exactly as published.

Eggs in Marinade. — Put four dessertspoonfuls of water in the stewpan, a tablespoon of vinegar, and two of veal gravy with seasoning of pepper £nd salt. Beat well yolks of two eggs

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