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Eggs in Molds

Name: Eggs in Molds
Yield: 1 servings
Ingredients: Eggs,; Chopped ham, tongue,; Cream- or tomato-sauce, parsley.

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

156Calories

12 gProtein

7 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories156 kcal

Protein12 g

Carbohydrates6.7 g

Fiber1.8 g

Sugars5.7 g

Total Fat9.3 g

Saturated Fat3.1 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol201 mg

Sodium382 mg

Potassium505 mg

Calcium47 mg

Iron2.2 mg

Magnesium28 mg

Phosphorus170 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C8.4 mg

Vitamin A106 mcg

Vitamin E2.3 mg

Vitamin K3.5 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.2 mg

Folate35 mcg

Choline178 mg

Caffeine0 mg

Water164 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.

EGGS IN MOLDS Eggs, Chopped ham, tongue, Cream- or tomato-sauce, parsley.

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