EGGS IN POTATOES (Huevos en Patatas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
846Calories
40 gProtein
129 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein40 g
Carbohydrates129 g
Fiber13 g
Sugars7.8 g
Total Fat42 g
Saturated Fat6.5 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol807 mg
Sodium348 mg
Potassium3503 mg
Calcium207 mg
Iron10 mg
Magnesium194 mg
Phosphorus823 mg
Zinc4.8 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D4 mcg
Vitamin C58 mg
Vitamin A326 mcg
Vitamin E2.3 mg
Vitamin K13 mcg
Vitamin B62.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate263 mcg
Choline677 mg
Caffeine0 mg
Water607 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 57. The excerpt below is the record exactly as published.
EGGS IN POTATOES (Huevos en Patatas) 4 baked potatoes 1 teaspoon saffron Salt and pepper 4 eggs 2 tablespoons butter Cress
Cook this with the app: pantry check, scaling, and the assistant.