vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggs in Paper Cases
From Cassell's dictionary of cookery, 1892
Serves 1
Serve in the cases.
Presented as published in 1892. 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
430Calories
38 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein38 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium422 mg
Calcium170 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus595 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C2 mg
Vitamin A486 mcg
Vitamin E3.2 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate143 mcg
Choline882 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 497. The excerpt below is the record exactly as published.
Eggs in Paper Cases. — Make a season- ing with a tea-spoonful of chopped parsley, one of green onions, a clove of garlic, some pepper, salt, and a cupfitl of fine bread-crumbs. Have ready some small paper cases ; dissolve some butter and paint them with a small brush till they are lined thickly with it, then nearly fill them with the seasoning. Break six eggs
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