vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs in Peppers
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
90Calories
7 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein7.3 g
Carbohydrates4.4 g
Fiber1.4 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium151 mg
Calcium36 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A96 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 128. The excerpt below is the record exactly as published.
EGGS IN PEPPERS. Cut tops from sweet green peppers, remove seeds and mem- branes and parboil. Into each break an egg
Cook this with the app: pantry check, scaling, and the assistant.