vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggs in Pepper Ramekins
From Delta Gamma cook book, 1922
Serves 1
Recipe by Marion Kappes (Sigma).
Presented as published in 1922. 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
312Calories
14 gProtein
44 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein14 g
Carbohydrates44 g
Fiber2.8 g
Sugars3.9 g
Total Fat8 g
Saturated Fat2.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol186 mg
Sodium510 mg
Potassium211 mg
Calcium139 mg
Iron3.8 mg
Magnesium33 mg
Phosphorus201 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C15 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline156 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.
Eggs in Pepper Ramekins Cut green peppers in half and use for ramekins. Remove seeds and parboil until tender. Break an egg into each shell, season and sprinkle with buttered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.